Blackeye Pea Soup
Terry Johnson, Paragould

1 lb. pkg. mild sausage
3 cans Blackeye Peas
3 cans Tomatoes with Italian Seasoning
1 small can tomato sauce
1 Cup water, optional

Brown sausage in pan. Add the peas and tomatoes and bring to a boil. You do not have to add any more seasoning. I usually add a small can of tomato sauce and a little water to make the soup a little thinner.
Serve with cornbread.
This is a great recipe. The more soup you want to serve you just add additional cans of the peas and tomatoes. This soup almost tastes like chili.

Christmas Crunch Salad
Lucy Reddick, Paragould

4 cups Broccoli
4 cups Cauliflower
1 medium Red Onion
2 cups Grape Tomatoes.
Chop all vegetables into bite size pieces and place in a large bowl.

Whisk together:
1 cup Mayonnaise
1/2 cup Sour Cream
2 tablespoons Sugar
1 tablespoon Vinegar
Pour over vegetables and refrigerate for at least 2 hours. Very colorful for the holidays!

Cherry Tart
Elleta Simpson, Rector

1-1/2 C Flour
2 sticks Margarine
2 T Sugar
1 C Chopped Pecans
Soften margarine; mix with flour, sugar and pecans. Press in 9x13 pan, bake 20 min at 350,
cool.

8 oz. Pkg Cream Cheese
2 C Powdered Sugar
1Pkg Dream Whip mix, prepared according to direction
1Can Cherry Pie Filling

Mix 1 8 oz pkg cream cheese with 2 C powdered sugar, set aside. Take 1 pkg of Dream Whip mix. Prepare according to directions, whip until stands in peaks. Fold Dream Whip into cream cheese mixture. Spread over baked crust. Spread 1 can of cherry pie filling over the top.

Cheesy Green Bean Casserole
Tammy Presley, Caraway

2 - 28oz cans French Style Green Beans
2 - Cans Cream of Mushroom Soup
1 - 16oz container Sour Cream
1 - Cup Shredded Cheese
1 - Bag Shredded Velveeta Cheese
1 - Tube Crushed Ritz Crackers
1/2 Stick Butter, melted

Drain green beans and mix together with soup, sour cream & cheddar cheese. Pour into 9x13 baking dish. Top with Velveeta cheese, then top with crushed Ritz crackers. Drizzle melted butter over the crackers.
Bake at 350 degrees for 45 minutes.

Monster Cookies
Delyn Brown, Blytheville

Ingredients
3 eggs
1 1/2 Cup Brown Sugar
1 Cup Sugar
1 Tsp Vanilla Extract
1 Tsp corn syrup
2 Tsp Baking Soda
1/2 Cup Butter
1 1/2 Cup Peanut Butter
4 1/2 Cups of Oatmeal
1 cup Semi-Sweet Chocolate Chips
1 Cup M & M's
1/2 cup Raisins

Preheat oven to 350 degrees
In a large bowl, beat eggs, add remaining ingredients in order. Use ice Cream scoop, place on ungreased cookie sheet and bake 12-15 minutes. A pleasing recipe for all cookie lovers.

Cornbread Dressing
Debra Fletcher, Jonesboro

Ingredients:
1 cup butter or margarine divided
3 cups white cornmeal
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
7 large eggs, divided
3 cups buttermilk
3 cups soft breadcrumbs
2 medium onions, diced (2 cups)
1 large bunch celery, diced (3 cups)
1/2 cup finely chopped fresh sage*
6 (10 1/2-ounce) cans condensed chicken broth, undiluted
1 tablespoon pepper

Preparation:
Place 1/2 cup butter in a 13- x 9-inch pan; heat in oven at 425° for 4 minutes.
Combine cornmeal and next 5 ingredients; whisk in 3 eggs and buttermilk.
Pour hot butter into batter, stirring until blended. Pour batter into pan.
Bake at 425° for 30 minutes or until golden brown. Cool.
Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.
Melt remaining 1/2 cup butter in a large skillet over medium heat; add onions and celery, and saute until tender. Stir in sage, and saute 1 more minute.
Stir vegetables, remaining 4 eggs, chicken broth, and pepper into cornbread mixture; pour evenly into 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish.

Cover and chill 8 hours.

Bake, uncovered, at 375° for 35 to 40 minutes or until golden brown.

*1 tablespoon dried rubbed sage may be substituted for fresh sage.

Cranberry Orange Relish
Brenda Shields, Hardy

2 oranges
8 cups fresh cranberries
1 1/3 cups sugar
1/3 cup crystallized ginger (chopped)
1/2 cup pecans (chopped)

Squeeze juice from oranges & reserve. Remove white pulp from orange peels & discard pulp. Cut peels into quarters and grind finely in food processor along with cranberries. In bowl, mix together ground orange peels & cranberries, sugar, ginger & pecans. Add some of the reserved
orange juice depending on the consistency that you prefer. Refrigerate--can be made several days ahead of time.

Bread Pudding
Dustin Hood, Jonesboro

6 slices French Loaf Bread
4 Eggs (beaten)
1 3/4 Sugar
1 tsp Cinnamon
1 1/2 tsp Vanilla Extract
2 Cups Milk

1. Pre-heat oven to 400. Mix all ingredients, except bread, until well blended.
2. Cut bread into medium sized pieces and place in casserole dish. Pour mixture over bread.
3. Turn oven down to 350 and bake for 45 minutes.

Rum Sauce
1/2 Cup Butter
2 Tbsp Water
1 Egg
1 Cup Sugar
1 tsp Rum Extract (Or real Rum)

1. Melt butter and cool for 10 minutes. (Note: It's important to let the butter cool, if you don't, on the next step the egg will actually begin to cook,)
2. Mix egg and water- stir into butter until blended.
3. Stir in sugar. Cook over medium heat, stirring constantly until mixture begins to boil.
4. Remove from heat and stir in rum extract.
5. Once Bread Pudding is done pour over and allow to cool for a bit and serve.

Sausage Macaroni Fiesta
Violeta Hayes, Wynne, AR

Ingredients:
2 Package Smoked Sausage (1 inch slanted cut)
1 red bell pepper chopped
1 green bell pepper chopped
1/4 chopped onion
1 clove garlic crushed
1 tbsp. ginger crushed
1 jalapeno pepper chopped
2 cups cooked drained garden style twirls
1 small jar of black olives
1 can (15 1/2 oz) red kidney beans
1 can (15 oz) ranch style black beans
1 package taco sauce
2 tbsp sugar
3-4 cups hot water to desired consistency

In a big skillet or wok, saute garlic, onion, ginger, pepper in 2 tbsp cooking oil. Add 1 package taco sauce, stir. Add cut up king cotton sausage, then all the beans, olive and stir. Add 2 cups hot water, simmer for 5 minutes. Mix in 2 tbsp sugar. Season with salt ant black pepper.
Stir in cooked macaroni and simmer for 3 minutes.
Serve hot

Gummy Worm Cupcakes
Dana Crow, St. Francis, AR

Ingredients:
1 (18.25 ounce) package chocolate cake mix
1 (16 ounce) package prepared chocolate frosting
3 cups chocolate cookie crumbs
1 (16 ounce) package gummy worms

Prepare cake mix according to package directions. Pour batter into cupcake pans and bake as directed on cake mix box. Let cupcakes cool thoroughly before frosting. Spread cupcakes lightly with chocolate icing. Sprinkle cookie crumbs on top.

Cut gummi worms in half (as many as you like). Put icing onto cut end of the worms and stick to the top of cupcakes. You can use as few or as many as will fit on each cupcake. Let icing set for 10 minutes and then enjoy.

Servings: 24

Butternut Squash Casserole
Brandy Shields, Jonesboro, AR

Ingredients:
2 Large Butternut Squash (3 cups cooked)
2 Eggs
1/2 Cup Sugar
1 Teaspoon Vanilla
1/3 Cup Melted Butter
1/3 Cup Milk
Topping Mix:
1 Cup Brown Sugar
2/3 Cup Flour
1 Cup Melted Butter
2 Cups Chopped Walnuts

Bake whole squash at 350 degrees in aluminum foil until tender.
Let cool, cut in half, discard seeds and scoop out squash pulp into a bowl.
Mix remaining ingredients (except topping mix) with squash pulp, spoon into casserole dish and let chill, uncovered, in refrigerator overnight.
Preheat oven to 350, spread topping mix over squash mixture, cover with foil and bake until firm.
Uncover and let the top brown a little.

Dusty's Quick Cordon Bleuish
Dusty Tompkins, Doniphan, MO

Ingredients:
1 pkg Crescent Rolls
Two slices of Lunchmeat - Ham, Chicken, Roast beef, Turkey (Great to use up those last few slices!)
2 slices of Cheese

Slice the Lunchmeat into 1 inch strips about 2 inches long give or take.

Fold cheese into about 1/2" wide strips each slice should make 8 pieces about 2 inches long

Now take the Crescent Rolls out of the package. Take each triangle and place one piece of each lunchmeat in the small side of the Triangle.

Now place one or two pieces of cheese on the lunchmeat.

Now roll the Crescent Roll up, pinch all ends closed, and place on a Cookie Sheet. Repeat with remaining Crescent Rolls

Bake according to package directions on the Crescent Rolls

Cool for two - three minutes - enjoy!

From Dusty: My son and I like it dipped in Mustard, but my wife and older son like mayonnaise.

Peanut Butter Pie
Amber Davis, Paragould AR

Serving Size: 8
 
Ingredients
1 1/4 cups chocolate cookie crumbs
1/4 cup white sugar
1/4 cup butter
1 (8 ounce) package cream cheese, softened
1 cup creamy peanut butter
1 cup white sugar
1 tablespoon unsalted butter, softened
1 teaspoon vanilla extract
1 cup heavy whipping cream
 
Directions
1.Combine 1 1/4 cup cookie crumbs, 1/4 cup sugar, and 1/4 cup butter or margarine; press into a 9 inch pie plate. Bake at 375 degrees F (190 degrees C) for 10 minutes. Cool.
 
2.In a mixing bowl, beat cream cheese, peanut butter, sugar, butter, and vanilla until smooth. Whip the cream, and fold into the peanut butter mixture.
 
3.Gently spoon filing into crust. Garnish pie with chocolate or cookie crumbs if desired. Refrigerate
 

Shopping List:
Chocolate sandwich cookies to make 2.5 C cookie crumbs
Small bag white sugar
Butter sticks
2 8 oz. packages cream cheese
2 C Creamy peanut butter
1 stick Unsalted butter
vanilla extract
2 C Heavy whipping cream

Chicken and Mushroom Manicotti
Kimberly King, Tuckerman

Ingredients:
4 boneless skinless chicken breasts
1 8oz package manicotti shells, prepared per box instructions
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
About 1 cup chopped FRESH mushrooms (more for topping)
About 3 cups shredded cheddar cheese
Garlic Powder
Salt and pepper
Onion (I prefer onion flakes but fresh is fine chopped)
1 tablespoon butter
 
Instructions:
Boil chicken breast in seasoned water until cooked through.  I like to season my water with dried celery, dried onion, garlic powder, salt, and pepper. Reserve one cup of broth. Cool and shred chicken.  In large bowl mix together both cans of soup, sour cream, broth, salt, pepper, and garlic powder (I never measure my garlic powder).  Split mixture in half between two bowls.  In a large skillet sautee mushrooms in butter with onion.  Add mushrooms and chicken to half of soup mixture, mix well.  Split open manicotti shells sprinkle with shredded cheese and spoon in chicken mixture, then roll up and place in greased baking dish.  Once you have them all rolled and placed cover with remaining soup mixture and bake for 15 minutes at 350 degrees.  Top with remaining cheese and fresh sliced mushrooms and bake another five minutes until cheese is melted.  ENJOY!

Western Salad
Julie Peacock, Wynne

Layer the following in order:
Shredded lettuce
Shredded carrots
Broccoli and Cauliflower, finely chopped
Green onions, thinly sliced
1 (16 oz.) can of Ranch-style beans, drained
1 bottle or pouch of Real Bacon Bits
1 (16 oz.) bottle Ranch dressing
1 small bag of Nacho Cheese Doritoes, crushed
 
*I use the pre-shredded lettuce and carrots.  I also buy the broccoli and cauliflower medley since it is less expensive with not as much leftover.
 **Add the dressing and crushed chips right before serving.

Pepperoni Bread (Stromboli) –
TJ Sullivan, Guion, AR

1 loaf frozen bread dough
1 egg
1 tsp parsley
½ tsp oregano
¼ tsp garlic powder
1/2 tsp pepper
1 cup grated mozzarella cheese
1 small package pepperoni
1 cup canned mushrooms (optional)
1 bell pepper, chopped (optional)
1/4 cup onion, chopped (optional)
1 jar or can pizza or pasta sauce (optional)
 
Preheat oven to 375. Thaw bread according to package directions. Spread thawed dough on greased cookie sheet, Make an egg wash by mixing eggs and seasonings, spread half of egg wash on dough almost to edges. Layer pepperoni slices 3 or 4 to a row down the center third of the bread. Sprinkle with cheese and optional ingredients. Fold bread dough over filling one third at a time. Flip dough over so seam is underneath. Cover dough with remaining egg wash. Bake until golden brown, about 25 minutes.  Serve with warm pizza or pasta sauce.
 

Shopping List:
2 loaves frozen bread dough
2 eggs
spices: parsley, oregano, garlic powder, pepper
2 C mozzarella cheese
2 small packages pepperoni or turkey pepperoni
2 C canned mushrooms - slices
1 bell pepper
1 onion
1 jar pizza sauce
Aluminum foil
ziplock sandwich size bags

Submit Your Recipe >>

Egg Nog Pancakes
11/30/2010
Ami Bollin, Jonesboro

2 C Pancake Mix
1 Egg
1 1/2 C Egg Nog
1 1/2 t Vanilla Extract
Pinch Ground Nutmeg

Put pancake mix in a bowl.
In another bowl, whisk egg, egg nog, vanilla and nutmeg.
Stir mixture into pancake mix.
Cook pancakes as usual and serve with your favorite toppings.

Ooey Gooey Butter Cake
11/23/2010
Bill Hulen, Black Rock

1-Box yellow cake mix
1-stick butter or marg. (melted)
1-teaspoon vanilla
1-egg
1-8oz.cream cheese
1-box powdered sugar (16oz)
2-eggs

Mix first 4 ingredients until like play dough.
Spread in greased 9x13 pan evenly.
Mix next 3 ingredients until smooth
and pour over dough evenly.
Bake 350 degrees for 30-35 min.

Joyce King’s Apple Cider
Vinegar Turkey Breast
11/16/2010
Amy Louise Gullic, Blytheville

7lb frozen turkey breast with bone
1 cup apple cider vinegar
¼ cup Wesson oil
2 T salt
4 T cracked black pepper
¼ - ½ cup dried parsley
2 T flour
Reynolds baking bag (smaller size)

Mix liquid together and pour over turkey breast. Rub spices over and under the skin, and into the cavity of the breast.
Pour flour into baking bag. Place turkey breast into baking bag and pour remainder of liquid over top of turkey. Cut five (5) slits in top of baking bag and bake for 1 1/2 hours at 350
degrees.

So delicious and men LOVE it!.

Broccoli Casserole
11/9/2010
Sue Gurley, Lake City

24 oz. Frozen Broccoli
1/2 Onion
1 Can Cream of Mushroom Soup
2 Eggs
1 Cup Mayo
1 Cup Velveeta
Salt
Pepper
Cheez-Its

A) 24 oz Frozen Broccoli
½ Onion (Chopped)
Small amount of water

Cook covered until tender and drain – set aside

B) 1 can cream of mushroom soup
2 eggs
1 cup mayo (not salad dressing)
1 tsp salt
¼ tsp pepper
1 cup shredded velveeta cheese

Mix above until well blended

C)Take A & B and stir together. Place in casserole dish and top with crumbled Cheese-its.
Bake at 350 for 40 – 60 minutes until it looks set and turning golden.

Grape Salad
11/2/2010
Gina Smith, Paragould

1 lb. Red Seedless Grapes
1 lb. Green Seedless Grapes

8 oz. Brick Cream Cheese, softened
8 oz. Sour Cream
1/2 C Sugar
1 t Vanilla

4 T Brown Sugar, divided
1/2 C Nuts (pecans or walnuts)

Wash and drain grapes.
Place red grapes in bottom of a clear glass bowl.
Sprinkle with 2T Brown Sugar
Place green grapes over that.
Sprinkle another 2T Brown Sugar over green grapes.
Cream the cream cheese and sour cream.
Add sugar and vanilla
Pour mixture over grapes and stir gently.
Sprinke with nuts.

Fresh Apple Cake
10/26/2010
Sherri Fultner, Hoxie, AR

2 C sugar
1 C cooking oil
2 eggs
1 tablespoon cinnamon
3 ½ C self-rising flour
3 C chopped fresh apples
2 C chopped pecans

Combine:
1) In large bowl combine the following ingredients: sugar, oil, eggs, and cinnamon.
2) Add one cup at a time of flour until well mixed and mixture falls apart.
3) Add apples and nuts.
4) Pour into 9 x13 baking pan (mixture should fall apart)
5) Bake at 350 degrees for 45 minutes.

Taco Soup
10/19/2010
Phyllis Flanigan, Poplar Bluff, MO

1 ½ lbs. Lean Ground Beef
1 Large Onion, Chopped
2 Cloves Garlic, Minced
2 t Chili Powder
2 (15 oz.) Cans of Stewed Tomatoes
1 (15 oz.) Can Kidney Beans with juice
1 (15 oz.) Can Pinto Beans with juice
2 (15 oz. Cans of Hominy with juice
15 oz. Water
1 C Thick & Chunky Picante Sauce
½ t Sugar
Tortilla Chips
Sour Cream

In a large pan brown the ground beef, chopped onion, minced garlic and chili powder.
Move to a cooking pot and add stewed tomatoes, kidney beans, pinto beans, hominy, water,
picante sauce and sugar.
Simmer for 1 ½ hours.
To serve: add a few tortilla chips to each bowl then pour in soup. Top with a spoonful of sour
cream.

The Best Curry Chicken Salad
10/12/2010
Cynthia Anderson, Jonesboro, AR

4-6 Baked Chicken breasts, cooled and shredded
1/4 cup julianned (drained) water chesnuts
1/2 lb. seedless red or green grapes
1/2 cup chopped celery
1/2 cup toasted slivered almonds (3.5 oz. pkg)
3/4 cup "Miracle Whip" or Hellmans Mayo
1 tsp. curry powder
2 tsp. soy sauce
2 tsp. lemon juice

Mix your Mayo or Miracle Whip with curry powder, soy sauce and lemon juice.
Fold in shredded chicken
Fold in your celery, toasted almonds, water chesnuts and grapes.
So Southern and cool. Great taste. Yum :)

Sausage Casserole
10-5-10
Fern Johnson - Corning, AR

1lb sausage
1 Large Can Diced Tomatoes
1 package Cream Cheese
1 Can Crescent Rolls

In a large pot or large skillet with sides, cook and drain sausage.
Add Diced Tomatoes (if you like it spicier, instead of 1 large can of diced tomatoes use a small can of Diced Tomatoes and a small can of Diced Tomatoes with green chilis)
Add Cream Cheese, chop it to make it melt faster.
When Cream Cheese melts, pour mixture into a 9x12 baking dish.
Use crescent rolls to create a lattice pattern on top.
Bake at 350 degrees until rolls are brown.

Pizza Burgers
9-28-10
Jacey Lovelady, Paragould

1 lb ground beef
1 can of cheddar cheese soup
1 can of tomato soup
1 package hamburger buns
Shredded cheese (your choice; I like to use Mozzarella)

Brown meat in pan, drain. Over low heat add cheddar cheese soup, add tomato soup, let
simmer til heated through. Place buns, opened-faced, on a cookie sheet. Spoon ground beef
mixture on each bun, cover with shredded cheese. Bake at 350 degrees until cheese melts.
Enjoy!

Homemade Hot Pockets
9-21-10
Amy Parsons, Poplar Bluff, MO

2 tbsp margarine
2 tbsp flour
1/4 tsp salt
Dash pepper
1/2 cup milk
2 cups shredded lunchmeat (ie. ham, turkey, chicken)
1 1/4 cup shredded sharp cheddar
1 can of Pillsbury Grands Biscuits (the larger size biscuits)
2 eggs, slightly beaten
3 cups Corn Flakes, crushed (a great job for the kids!)

Heat oven to 375F
In one bowl, combine shredded lunch meat with cheese.
In a medium saucepan, melt butter over medium low heat.  Add flour, salt and pepper, mixing until well mixed with the melted butter.  Add milk and cook for 1 minute or until slightly thickened.  Remove from heat, then add the lunch meat and cheese mixture, stirring again until well combined.

Pop the Pillsbury biscuit can, and roll out each biscuit so it is about 5″ across.  Using a measuring cup, scoop about 1/4 to 1/3 of the mixture into the middle of each biscuit.  Fold the biscuit over in half and pinch the edges together so they stick (they will be shaped like the real hot pockets you buy).

Brush each biscuit with egg, then dip in Frosted Flakes until both sides are coated.  Bake on a tin foil lined cookie sheet for 20-25 minutes or until the Pillsbury dough is golden and fully cooked through.  Serve!

Make Healthier Hot Pockets: Use Corn Flakes rather than frosted flakes.  Add finely chopped pieces of brocolli or zucchini in the meat/cheese mixture.  Use low fat cheese.

Eggplant Ziti Casserole
9-14-10
Loretta Gilbert, Jonesboro

1 md Size eggplant
1/2 c Oil
1 pk Ziti
8 oz Ricotta cheese
1 Jar marinara sauce
3 oz Grated cheese
Garlic powder
Oregano

Preheat oven to 425. Peel eggplant and cut crosswise into thin slices. Dredge each slice with flour and brown on both sides in hot oil.  
Cook ziti 6 minutes according to package directions. Drain and return to pot. Blend in ricotta cheese, half of the sauce, half of the grated cheese. Season with garlic powder and oregano.  
Cover the bottom of a baking dish with part of the ziti mixture and top it with a layer of eggplant. Add alternating layers of remaining ziti and eggplant until both are used.  
Pour remaining half of the sauce over the top, and sprinkle with remaining half of grated cheese.  
Bake for about 20 minutes, or until brown and crispy.

Pina Colada Cake
9-7-10
Jacey Lovelady, Paragould

1 box of any French vanilla or butter cake
1 can sweetened condensed milk
1 tall can of cream of coconut
1 cup of flaked coconut
1 small Cool Whip
1 large can crushed pineapple, drained

Mix cake mix according to directions and bake according to box.  Mix condensed milk, cream of coconut and flaked coconut together and set aside.  When cake is done, while still hot, punch holes in the cake.  Pour cream of coconut mixture over cake.  When completely cool, mix pineapple (drained) with Cool Whip and spread over cake.  Keep refrigerated.  Gets better each day.  Enjoy!