Cotton Patch's Online Catalog

Fraction1/81/43/81/25/83/4 7/8
Decimal.125.25.375.5.625 .75.875
Example: 1 1/8 yards would be entered as 1.125

Lemon Meringue Cupcakes

Lemon Filling:
3 egg yolks (reserve whites for meringue)
3/4 cup granulated white sugar
3 tbsp. all-purpose flour
pinch of salt
3 tbsp. lemon juice
2 tbsp. lemon zest, loosely packed
1/2 cup water
2 tbsp. unsalted butter, melted

1/2 cup unsalted butter
1 cup sugar
2 eggs
3 tbsp. lemon juice
2 tsp. baking powder
1 tsp. salt
1-1/2 cups all-purpose flour

3 egg whites
pinch of salt
1/4 cup sugar

1) Make lemon filling: In small saucepan over low heat, whisk egg yolks, sugar, flour, and salt; whisk in lemon juice, lemon zest, water, and melted butter; increase heat to medium and, whisking constantly, cook until lemon filling is smooth and thick, about 7 minutes; remove from heat and set aside
2) Preheat oven to 375 degrees
3) Make cupcakes: In medium bowl, beat butter and sugar until light and fluffy; beat in eggs, lemon juice, baking powder, and salt; beat in flour until just combined
4) Divide cupcake batter between 12 cupcake liners in a muffin pan; bake 15-16 minutes until center of cupcakes firms up; remove cupcakes from oven and cool 5-8 minutes (do not turn off oven)
5) Meanwhile, make meringue: beat egg whites with salt until mixture begins to stiffen; add sugar and beat until meringue is stiff and forms pretty peaks (don't overdo it)
6) With a sharp knife, remove center of each cupcake (about 1" in diameter), leaving a layer of cupcake beneath cut out; discard cupcake core (or treat the weary baker to a tart little snack); fill cupcake centers with lemon filling
7) Divide dollops of meringue between cupcakes, spreading out to edges and gently tapping with back of spoon to form peaks; return cupcakes to oven and bake an additional 5-6 minutes until meringue peaks are golden brown; remove from oven and let cool 10 minutes; refrigerate an hour or more before serving
Makes: 12 absolutely delicious cupcakes

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Ref # lemncup      $0.00 ea         Quantity:  

Banana Pudding Cake From Scratch!!
3 cups all-purpose flour
1 3/4 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 cup vegetable oil
1/3 cup buttermilk
3 large eggs
1 teaspoon vanilla extract
2 cups mashed ripe banana
1 (3.4-ounce) box instant vanilla pudding mix
1 (8-ounce) package cream cheese, softened
1 1/2 cups heavy whipping cream
1 box Nilla wafers
4 medium bananas, thinly sliced

1 cup Challenge butter, softened
5 cups confectioners' sugar
1 (8-ounce) container frozen whipped topping, thawed


Preheat oven to 350 degrees. Spray 3 (9-inch) round cake pans with baking spray with flour.
In a large mixing bowl, combine flour, sugar, baking soda, and salt.
Add oil, buttermilk, eggs, and vanilla extract and beat on medium-low speed with an electric mixer until smooth.
Beat in mashed banana.
Pour batter into prepared pans doing your best to fill them with equal amounts.
Place in oven and bake 20 to 25 minutes or until a wooden toothpick inserted in center comes out clean.
Let cakes cool in pans for 10 minutes and then remove to wire racks to cool completely.
Place pudding mix and cream cheese in a medium bowl and beat with a mixer set to low speed until smooth. Gradually add in cream and beat until mixture is very thick.
Arrange about 15-18 vanilla wafers on top of one of the cake layers. Use a spatula to spread half of the pudding mixture on top of the wafers. Top with of the banana slices placed in a single layer.
Place a second layer of cake on top of bananas, and repeat layers: vanilla wafers, pudding mixture, and bananas.
Top with final layer of cake.
Make frosting. Beat butter in a large bowl until creamy. Slowly add confectioners' sugar, beating until smooth. Add whipped topping and beat until evenly mixed in.
Spread frosting over top and sides of cake. Decorate with vanilla wafers.
Cover with plastic wrap and refrigerate up to 3 days

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Ref # recipe_00bananapuddingcake      $0.00 ea         Quantity:  

Crab Melts
1/3 cup mayonnaise
1/4 cup very finely chopped celery
2 tablespoons finely chopped onion
1/2 teaspoon garlic powder
1/2 teaspoon TABASCO sauce
1 (6-ounce) can lump crab
2/3 cup shredded cheddar cheese
chopped fresh parsley
4 English muffins, split


Preheat broiler.
In a medium bowl, stir together mayonnaise, celery, onion, garlic powder, and TABASCO sauce.
Fold in crab meat and cheddar cheese.
Spread mixture evenly on English muffin halves. Sprinkle with fresh parsley.
Broil until cheese is melted and mixture is bubbly.

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Ref # recipe_00crabmelts      $0.00 ea         Quantity:  


1 lb ground beef
1 small sweet onion chopped
1 green bell pepper seeded and chopped
1/4 cup steak sauce (like A1)
1 cup beef broth
provolone cheese

Crumble the ground beef into a skillet and add the chopped onion and pepper. Begin to cook, when the beef is about half cooked, add the broth and steak sauce. Cook until all items are done and allow to simmer and cook down/thicken.
I used hoggie buns from the bakery. Slice them open and filled 6 with the meat mixture. Then each was topped with a slice of provolone cheese. This was placed under the broiler for 3 minutes.

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Ref # recipe_aaapllycheesesloppyjoe      $0.00 ea         Quantity:  

Cheesecake Crescent Recipe
Cheesecake Crescent

2 cans of Pillsbury Crescent rolls
2 8oz packages cream cheese, softened
1 1/2 tsp vanilla
1/4 cup butter, melted
1 cup Sugar

Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cut the recipe in half). Combine softened cream cheese, 1 cup sugar, and vanilla. Spread over crescent roll layer. Unroll and layer remaining crescent rolls over cream cheese layer. Melt your butter and spread over top of crescent rolls. Sprinkle generously with cinnamon and sugar. Bake for 20-30 minutes in 350F oven until bubbly and slightly browned. Drizzle with a little honey if you like. Let cool a bit, slice and eat

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Ref # recipe_acresentcreamcheese      $0.00 ea         Quantity:  

Almond Joy Cookies Recipe
Almond Joy Cookies

1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds

Pre-heat oven to 375F Lightly grease cookie sheets.
Combine dry ingredients, set aside.
In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.

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Ref # recipe_almondjoy      $0.00 ea         Quantity:  

Amish Broccoli Salad

Amish Broccoli Salad... This is to die for...
1 head broccoli, chopped
1 head cauliflower, chopped
1 cup mayonnaise
1 cup sour cream
1/2 cup sugar
1/2 teaspoon salt
1/2 pound bacon, fried and crumbled
1 cup shredded Cheddar cheese
Mix refrigerate and serve

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Ref # recipe_amishbroccoliesalad      $0.00 ea         Quantity:  

Apple Cinnamon Bread Recipe
Recipe of the Day!! Apple Cinnamon Bread!

1/3 cup brown sugar (not packed)
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
1 apple, peeled and chopped

Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan. Mix brown sugar and cinnamon together in a bowl and set aside. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.

Combine flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apple mixture into batter.

Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.

Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.

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Ref # recipe_applecinnamon      $0.00 ea         Quantity:  

Old Fashioned Apple Dumplings
Old Fashioned Apple Dumplings (Like Grandma Use To Make)

1 recipe pastry for double-crust pie
6 large Granny Smith apples, peeled and cored
1/2 cup butter
3/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups water
2 cups white sugar
1 tsp vanilla

Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch pan.
2.On a lightly floured surface, roll pastry into a large rectangle, about 24 by 16 inches. Cut into 6 square pieces. Place an apple on each pastry square with the cored opening facing upward. Cut butter into 8 pieces. Place 1 piece of butter in the opening of each apple; reserve remaining butter for sauce. Divide brown sugar between apples, poking some inside each cored opening and the rest around the base of each apple. Sprinkle cinnamon and nutmeg over the apples.
3.With slightly wet fingertips, bring one corner of pastry square up to the top of the apple, then bring the opposite corner to the top and press together. Bring up the two remaining corners, and seal. Slightly pinch the dough at the sides to completely seal in the apple. Repeat with the remaining apples. Place in prepared baking dish.
4.In a saucepan, combine water, white sugar, vanilla extract and reserved butter. Place over medium heat, and bring to a boil in a large saucepan. Boil for 5 minutes, or until sugar is dissolved. Carefully pour over dumplings.
5.Bake in preheated oven for 50 to 60 minutes. Place each apple dumpling in a dessert bowl, and spoon some sauce over the top.

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Ref # recipe_appledumplings      $0.00 ea         Quantity:  

Bacon Breakfast Enchiladas Recipe


1 lb sausage (optional)
2 c shredded cheddar cheese
8 (8 inch) flour tortillas
6 eggs
1 T all-purpose flour
2 c half-and-half
1/2 tsp salt
3 oz (or more) of Cooked Bacon/Bacon Bits


- In a skillet over medium high heat, brown sausage and then drain fat.
- Cook bacon however you like and crumble
- In a large bowl, stir together browned sausage, 1 c. cheese and 1/2 of the Bacon
- Place 1/8 of the mixture down the center of a tortilla.
- Roll up and place seem side down in a sprayed 9x13 baking dish. - Repeat until all tortillas are filled.

- In another large bowl beat eggs, flour and salt.
- Mix in half-and-half.
- Pour over the tortillas in the pan.
- Cover the dish and place in the fridge or bake immediately.
- When ready to bake, preheat the oven to 350 degrees.
- Uncover dish and sprinkle remaining 1 cup of cheese over tortillas.
- Sprinkle the rest of the bacon bits over cheese.
- Cover with foil and bake for 35 minutes.
- Uncover dish and bake 10 minutes longer or until set and cheese is melted.

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Ref # recipe_baconbreakfast      $0.00 ea         Quantity:  

Bacon & Onion Foil Packet Potatoes
Bacon & Onion Foil Packet Potatoes

2 to 3 sheets of heavy-duty foil
1 packet onion soup powder
10-12 baby red potatoes, thinly sliced
12 slices of cooked and crumbled bacon
1 small onion thinly sliced and diced
1 cup cheese (optional)
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving (optional)

Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, 1 packet onion soup powder and mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.

Grill for 20 to 30 minutes. Or you can bake it in the oven, at 350 for about 35 minutes or till done. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired

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Ref # recipe_bacononion      $0.00 ea         Quantity:  


1 Head cabbage
1/2 lb Cooked bacon
1 Whole white onion
1 Envelope Ranch seasoning mix
2 T. Olive oil


After cooking bacon drain and set aside. Chop onions and caramelize in Olive oil. Chop cabbage and add to onions, cover and let cook down a bit. Add Ranch mix and bacon and continue to cook down to desired doneness...I cook mine way down.

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Ref # recipe_baconranch      $0.00 ea         Quantity:  

Baked Apple Pie Roll Ups Recipe


10 slices white bread
1 can apple pie filling
1/3 cup melted butter
1/2 cup sugar
1 teaspoon cinnamon

Preheat oven to 350 degrees.
Cut the crusts off your bread and roll each slice flat with a rolling pin. Combine cinnamon and sugar on a small plate.
Pour the apple pie filling onto a plate and chop it so the pieces are smaller. Put about 2 tablespoons apple pie filling on each slice of bread and roll up.
Dip each piece into melted butter (I poured a tiny bit of butter into a "butter dish" and just rolled in there) and then roll in the cinnamon sugar.
Place seam side down on a parchment lined pan and bake 15 minutes or until browned and crispy. Serve warm.

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Ref # recipe_bakedapplepie      $0.00 ea         Quantity:  


1-1/2 c. sugar
1 c. sour cream
1/2 c. butter, softened
2 eggs
1-3/4 (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped walnuts (optional)
Brown Butter Frosting:
1/2 c. butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk

1. Heat oven to 375F. Grease and flour 15x10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.
2. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.
3. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.
4. Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).

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Ref # recipe_bananabrownies      $0.00 ea         Quantity:  

BBQ Addicts
Heres what I do: This will serve 6.
1. For each person thinly slice (about 1/8 inch) 2 red potatoes and place in pie pan or on a big piece of foil.
2. To make 6 Meat Patties- mix 1.5 pounds 85% lean ground beef, 2 eggs, 1 1/2 tsp. Dijon, 1 Tbsp. Worcestershire sauce, 1 tsp. salt and 1/2 tsp. pepper, and 1/2 cup finely chopped onions. Divide into 6 one inch thick patties.
3. Top each pan of potatoes with a meat patty and sprinkle the potatoes generously with seasoned salt or garlic salt and pepper, then drizzle with a olive oil, especially over the potatoes.
4. Cover with foil and bake at 400 degrees for 35-45 minutes or until potatoes are fork tender.
5. Serve with BBQ Sauce, Ketchup, or HP Sauce.

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Ref # recipe_bbq      $0.00 ea         Quantity:  

Biscuit Breakfast Bake Recipe
Biscuit Breakfast Bake

10 eggs
1/2 cup milk
1 16 oz refrigerated breakfast biscuits 10 count (I used the Pillsbury flaky kind .. I've also used 2, 8 count croissant rolls and 2, 8 count grands country biscuits ***DO NOT COOK FIRST***
4 scallions (green onions, spring onions, whatever you prefer to call them)
2 cups shredded extra sharp cheddar cheese
If youre into the meats cooked center cut bacon or cooked sausage, ham, turkey sausage/bacon (5-6 slices bacon, cooked n chopped ... 6 breakfast sausages, cooked n chopped ... 1 cup diced cooked ham)
Large baking casserole dish, sprayed with cooking spray (Note: I think a 913 works best, but it might need to bake a little longer)

1. Mix your eggs and milk in a large bowl. Cut each biscuit (Im all about scissors in the kitchen) into fours and add it to the bowl. I like to do this before I cook the bacon or cut up the scallions give the biscuits some time to really soak in the eggs. *when I use croissants I just roll as per regular instructions and don't cut them.

2. Cut up your green onions/scallions, shred your cheese, cook and break up your bacon (or sausage). Add everything to the bowl. Add only half the cheese, use rest for the top.

3. Mix it all up and pour into your pan. Bake at 350 for 25-30 minutes .. closer to 30 so it isn't runny

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Ref # recipe_biscuitbreakfast      $0.00 ea         Quantity:  

Butterfinger/ Twix/ Snickers or Milky Way Pie Recipe
RECIPE: Butterfinger Pie (can also use Twix, Snickers, or Milky Way)

1 (12.5 ounce) bag Fun Size Butterfinger candy bars, crushed
1 (8 oz) package cream cheese, room temperature
1 (12 oz) container Cool Whip
1 pre-made graham cracker crust

Reserve cup of crushed Butterfingers.
Combine remaining candy bars, cream cheese and Cool Whip in a large bowl.
Pour into graham cracker crust.
Sprinkle reserved candy bars on top.
Chill for 2 hours before serving.

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Ref # recipe_butterfingerpie      $0.00 ea         Quantity:  

Candy Shop Triffle Recipe
Candy Shop Triffle!

1 box chocolate cake mix
2 boxes of low fat chocolate jello instant pudding
4 cups of milk (as per the pudding directions)
1/4 cup peanut butter (plus 2 tbsp for drizzling)
1 large container of low fat cool whip
1 bag of mini Reese peanut butter cups (chopped into pieces)
1 large bag of Reese's pieces

Bake the cake as per the directions on the box. Let cool completely.

Let cool whip thaw out until it's easier to spread.

Make the pudding as per the directions on the box, at the very end before you let it set stir in the 1/4 cup of peanut butter. Let set.

Crumble the cake into a trifle dish (or bowl), top with 1/2 of the pudding mixture, then add a layer of cool whip (1/2 the container), and then sprinkle 1/2 of the chopped Reese peanut butter cups and 1/2 the bag of Reese's pieces.

Do another layer exactly the same: cake, pudding, cool whip, candy.

Put the 2 tbsp of peanut butter into the microwave for about 45 seconds to melt, then drizzle over top of the trifle.

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Ref # recipe_candyshoptriffle      $0.00 ea         Quantity:  

Caramel Apple Cheesecake Recipe
caramel apple cheesecake is too.die.for and is so easy!
2 cups crushed graham crackers, 1/4 C. Sugar, 1 stick (melted) butter and press into 9x13 pan. (I stick in the freezer while I make the topping so it sets)

Cream together,
2 blocks of 8 ounce cream cheese (softened)
4 C powdered sugar.
Then, fold in 12 ounces Cool Whip.
Top over the graham cracker crust.
Top with diced red & green apples & drizzle with sundae caramel sauce.

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Ref # recipe_caramelapplecheesecake      $0.00 ea         Quantity:  

Chicken Bombs Recipe
Chicken Bombs
These are so good Recipe back by popular demand!!!!

5 boneless skinless chicken breasts
5 jalapenos, sliced in half lengthwise and cleaned
20 slices bacon
4 ounces cream cheese, softened
1 cup colby-monterey jack cheese or 1 cup cheddar cheese, shredded
salt and pepper
1 cup barbecue sauce
Slice chicken breasts in half (like a hamburger bun).
Place in a plastic food bag and pound until 1/4" thick.
Season with salt and pepper.
Mix the 2 cheeses together and smear about 1 tablespoons into each pepper half (use up the cheese between all of the peppers).
Place the pepper on the chicken breast and wrap it up as best you can.
I suggest placing the pepper cheese side down so it gets completely covered by the chicken.
Wrap each chicken breast completely with two pieces of bacon. Start at one end, wrap half the breast and finish the 2nd half with the other piece of bacon.
Cook on a preheated 350 degree grill over indirect for 30 minutes or until chicken is done.
Turn every 5 minutes and baste with barbecue sauce each time you turn it.
For oven: Bake at 375 degrees for 30 minutes or until chicken is done.
Baste a couple times with the barbecue sauce and finish under the broiler to set the BBQ sauce. ~~I suggest a 400 degree oven and no BBQ sauce for the first 20 minutes, turning once to help cook the bacon. Then reduce heat to 375, change pans to loose some of the bacon fat, cover with BBQ sauce and and finish baking/broiling.

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Ref # recipe_chickenbombs      $0.00 ea         Quantity:  

Chicken Pot Pie Recipee
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 9inch unbaked pie crust

Preheat oven to 425 degrees
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Ref # recipe_chickenpotpieeasy      $0.00 ea         Quantity:  

Chicken & Zucchini Casserole
Chicken Zucchini Casserole
6 ounce package of boxed stuffing mix (I used Stove Top)
*1/2 cup melted butter
4 cups of zucchini, diced
2 cups of cooked chicken, cubed
10.75 ounces Cream of Chicken Soup
1/2 onion, chopped
1/2 cup of sour cream

1.In a large bowl, combine the stuffing mix and melted butter. Set aside cup of the mixture for the topping. In a large bowl add the zucchini, chicken, soup, onion and sour cream to the remaining stuffing. Place the zucchini mix into at greased 9x13 glass pan and spread out evenly. Sprinkle reserved cup stuffing mix on top and bake uncovered at 350 degrees for 40 to 50 minutes or until golden brown.

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Ref # recipe_chickenzucchini      $0.00 ea         Quantity:  

2 cups of all-purpose Flour
2/3 cups of unsweetened cocoa powder
1 1/4 teaspoon of baking Soda
1/4 teaspoon baking powder
3 eggs
1 2/3 cup sugar
1 teaspoon vanilla
1 cup of Mayonnaise
1 1/3 cups water

Mix all wet items first in a mixing bowl till well blended. Add all dry items but the flour and cocoa, once well blended add the flour and cocoa a little at a time. Once it is well blended pour batter into a greased baking pan and bake at 350 for about 30 or/and a tooth pick comes out clean. Let cake completely cool before adding frosting.

3 cups powdered sugar
1/3 cup peanut butter
1 1/2 teaspoons vanilla, if desired
1/4 to 1/3 cup milk

Mix powdered sugar and peanut butter in medium bowl with spoon or electric mixer on low speed. Stir in vanilla and 1/4 cup milk. Beat until smooth and spreadable. If necessary, stir in additional milk, 1/2 teaspoon at a time.

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Ref # recipe_chocolatepeanut      $0.0 ea         Quantity:  

Cindy's Breakfast Casserole
cooking spray
1 (12 ounce) package bacon
1 teaspoon butter, or as desired
1 (20 ounce) package frozen cubed hash brown potatoes
salt and ground black pepper to taste
1 (12 ounce) package sliced fresh mushrooms
3 green onions, minced
2 cups shredded Cheddar cheese, divided
10 eggs
2 cups milk
1 teaspoon salt

Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray. Arrange bacon slices in a single layer on a baking sheet.

Bake in the preheated oven until browned and crisp, 20 to 25 minutes. Drain bacon slices on paper towels and transfer 1 to 2 tablespoons bacon grease to a skillet, reserving the remaining bacon grease. Add butter to skillet.

Cook and stir potatoes in the hot bacon grease-butter until lightly browned, about 10 minutes; season with salt and black pepper. Transfer potatoes to the prepared baking dish.

Heat about 1 tablespoon reserved bacon grease in the skillet over medium heat; cook and stir mushrooms until softened, 5 to 10 minutes. Layer mushrooms over potatoes.

Place green onions in the same skillet and remove from heat. Allow green onions to soften from the residual heat in skillet; layer over mushrooms. Crumble bacon over green onion layer; top with 1 cup Cheddar cheese.

Blend eggs, milk, and 1 teaspoon salt in a blender until smooth; pour over Cheddar cheese layer. Top casserole with remaining 1 cup Cheddar cheese.

Bake in the preheated oven until casserole is set and a knife inserted in the middle comes out clean, 30 to 40 minutes.

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Ref # recipe_cindysbreakfast      $0.00 ea         Quantity:  

One Hour Cinnamon Rolls
(Don't plan for leftovers. There won't be any!!!)
1. Mix and let sit for 15 minutes:
3 1/2 c. warm water
3/4 c. sugar
1/2 c. oil
6 T. yeast (4 1/2 Saf-Instant)
2. Then add:
1 T. salt
3 eggs
10 1/2 c. flour
3. Mix together for 10 minutes, then sit for 10 minutes. 4. Oil cupboard (don't use flour), dump out dough. Divide in half.
5. Press one half out into rectangle. Spread with c. melted butter and then with cinnamon-sugar mixture. 6. Roll up tight, but not too tight.
7. Divide into 12 rolls and place on greased cookie sheet.
8. Repeat with other half of dough. Let rise.
9. Bake for 12-15 minutes at 400.
1 c. sugar
1 T. cinnamon
1/2 cup butter
2 dashes salt
2 t. vanilla
6 c. powdered sugar

Cream cheese Rolls: Add cream cheese to regular frosting
*I just use regular flour, not self-rising.
*It really is 6 Tablespoons of yeast. I use SafInstant. I have never used the packets, so I don't know the conversion.
*Rising time depends on how warm the house is, the humidity, etc. Just let them rise until they are big enough for you.
*If you want half the rolls, just half the recipe.
*400 degrees Fahrenheit.
*I use the dough hook to mix it up.
NOTES: Recipe by Camille Paskett and Shanna Roberts

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Ref # recipe_cinnamonrolls1hour      $0.00 ea         Quantity:  

Coconut Cream Bars Recipe
◾8 ounces vanilla wafers, finely crushed
◾6 tablespoons unsalted butter, melted
◾For the cream cheese layer:
◾8 ounces cream cheese, softened
◾1/4 cup granulated sugar
◾1 cup sweetened whipped cream*
◾24 vanilla wafers

For the pudding layer:
◾1 recipe vanilla pudding**
◾1 cup sweetened whipped cream*
◾3/4 cup sweetened flake coconut, toasted

For the topping:
◾1 cup sweetened whipped cream*
◾3/4 cup sweetened flake coconut, toasted

To make the crust:
1.Combine crushed vanilla wafers and butter until crumbs are thoroughly moistened.
Transfer to a 9x 13 pan and press evenly onto the bottom of the pan.
2.Refrigerate while you make the cream cheese layer.

To make the cream cheese layer:
1.Using an electric mixer on medium speed, beat cream cheese and sugar until well mixed and smooth. Gently fold in 1 cup whipped cream.
2.Carefully spread over crust.
3.Line whole vanilla wafers around the edges of the pan, standing the cookies on their ends. Return pan to refrigerator while you make the pudding layer.

To make the pudding layer:
1.Stir together pudding, 1 cup whipped cream, and coconut, gently folding to combine.
2.Spread evenly over cream cheese layer.

To finish:
1.Gently spread remaining 1 cup whipped cream over pudding layer. Sprinkle coconut on top.
2.Refrigerate for at least 6 hours before serving.

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Ref # recipe_coconutcreambars      $0.00 ea         Quantity:  

1 1/2 cups butter, softened
1 8 oz packagecCream cheese, softened
3 cups sugar
6 large eggs
1 1/2 tsp vanilla extract
3 cups all-purpose flour
1/8 tsp salt

Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add vanilla mixing well. Combine flour and salt, gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. This will help keep the cake moist. Bake at 300F for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.

1 cup powdered sugar
1/2 tsp vanilla
1 TBS milk, to consistency

Mix together till desired consistency is reached, but should be thin. Add more milk one teaspoon at a time to get the thinness you want. Drizzle over cooled cake.

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Ref # recipe_creamcheesepoundcake      $0.00 ea         Quantity:  

Crispy cheddar Chicken Recipe
Crispy Cheddar Chicken!

Dip Chicken breasts into three pans - Milk, Shredded Cheese, and Crushed Ritz Crackers. Then place in a pan, cover with foil and bake for 35 minutes at 400 - So crispy and delicious!!

Sauce: Mix 1 can Cream of Chicken, Sour Cream, and Butter in a sauce pan over medium/high heat. Serve over chicken...obviously

This is all that she sent me for the recipe!

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Ref # recipe_crispychicken      $0.00 ea         Quantity:  

Crock Pot Macaroni & Cheese
3 Cups Shredded Cheddar Cheese
2 1/2 Cups Milk
12 oz. Evaporated Milk
8 ounces Cream Cheese
16 ounces elbow Macaroni

Put All ingredients into the Crock Pot, EXCEPT the 1 pound bag of Macaroni noodles!
Leave on Low for an hour. After 1 hour, stir the sauce in crock pot.
Make Macaroni & then Drain after sauce has been crock potting for about 45 minutes.
Add Cooked Macaroni to sauce after drained.
Add any extras you would like. Ham, Bacon, etc.
Cook on LOW another 45 minutes
Feeds approximately 6-8

YOU DO NOT have to add all evaporated milk or cream cheese if you do not like it VERY CHEESY!

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Ref # recipe_crockpotmacandcheese      $0.00 ea         Quantity:  

Fancy Pants Chicken Dish
Fancy Pants Chicken:
2 packages of THIN chicken breasts
a few slices of prosciutto
a half bag of fresh spinach
an 8 oz package of fresh sliced mushrooms
1 envelope Lipton Recipe Secret's Savory Herb and Garlic
1/2 C White Wine
1/4 C Olive oil
8 oz shredded mozzarella

Preheat oven to 375
spray a 13x9 inch pan with Pam
Put 2 layers of chicken in pan, cover with prosciutto, top with spinach, sprinkle with a little kosher salt and coarse black pepper
top with mushrooms
whisk together olive oil, wine and savory herb envelope then pour over everything.
Lay a piece of foil over (not tight)

Lay a piece of foil over (not tight)Bake for 35 minutes. Take out and top with cheese and bake another 5-8 minutes until the cheese has melted.

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Ref # recipe_fancypants      $0.00 ea         Quantity:  

Fried Cabbage, Onion, Garlic, & Bacon
6 slices bacon, chopped
1 large onion, diced
2 cloves garlic, minced
1 large head cabbage, cored and sliced
1 tablespoon salt, or to taste
1 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon paprika
Add all ingredients to list

Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

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Ref # recipe_friedcabbage      $0.00 ea         Quantity:  

Fruit Pizza
Sugar cookie dough rolled out and baked. Cool completely.
8 oz. cream cheese, softened
cup sugar
1 tsp. vanilla extract
1 container Cool Whip, thawed
Assorted Fresh Fruit
For topping, blend cream cheese, sugar, and vanilla. Fold in Cool Whip. Spread cream cheese mixture over crust. Arrange fruit over cream cheese mixture. Store in refrigerator

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Ref # recipe_fruitpizza      $0.00 ea         Quantity:  

Greek Chicken Pasta Salad
Greek Chicken Pasta Salad

1 pound boneless chicken breasts
1/3 cup olive oil
3 tablespoons lemon juice
1 clove garlic, minced
2 teaspoons dried oregano
Salt and Pepper to taste
8 ounces bow tie pasta, cooked al dente
8 ounces feta cheese, crumbled
3 medium tomatoes chopped
1/2 cup olives, sliced
1/2 cup fresh parsley, chopped
1/4 cup pine nuts, roasted

1/4 cup olive oil
3 tablespoons lemon juice
1 clove garlic, minced
1/4 teaspoon hot sauce
1 tablespoon oregano
Salt and Pepper to taste
Mix vinaigrette ingredients together and set aside.

Marinate chicken for 20 minutes to 2 hours in the olive oil, lemon juice, garlic, oregano, salt and pepper. Remove from marinade and bake 30 minutes

Ref # recipe_greekchicken      $0.00 ea         Quantity:  

Homemade Ice
This really works! I used it when I had hip surgery!
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Ref # recipe_homemadeice      $0.00 ea         Quantity:  

Hot Mom's Apples Recipe
Hollow out an apple, bake with a little cinnamon and brown sugar til apple tender, then fill with a scoop of vanilla ice cream and caramel~ yum
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Ref # recipe_hotmom      $0.00 ea         Quantity:  

Hummingbird Cake Recipe
3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3 eggs- lightly beaten
2 teaspoons vanilla extract
1 1/2 cups oil
1 (8 ounce can) crushed pineapple -do not drain
2 cups bananas, mashed or about 3 4 large bananas
1 cups pecans or almonds/ walnuts chopped

1.Combine the flour, sugar, baking soda, salt, cinnamon.
2.Mix together with whisk. Add eggs, vanilla extract, oil, pineapple, bananas and pecans(or nuts of choice) and mix until all ingredients are moistened
3.Spray 3 (9 inch) round cake pans or one 9 x 13 inch pan. Cook in preheated 350 degree oven 30 to 35 minutes until cake is done in center.
Frost with cream cheese frosting or any favorite frosting you may have!
Pecan Cream Cheese Frosting:
1/4 cup unsalted butter, room temperature
8 ounces cream cheese, room temperature
1 pound box (about 3 2/3 cups) confectioners (powdered or icing) sugar, sifted
1 teaspoon pure vanilla extract
1/2 cup finely chopped pecans

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Ref # recipe_hummingbirdcake      $0.00 ea         Quantity:  

Italian Christmas Cookies Recipe
Italian Christmas Cookies
4 eggs
1 cup sugar
1/2 cup butter
2 tsp. vanilla
3 1/2 cup flour
4 tsp. baking powder

Sift dry ingredients. Cream butter and sugar, beat in eggs; add vanilla and dry ingredients.

Knead and add flour as needed to keep dough from sticking to hands. Pinch off dough, roll in your hands to form a log and then twirl into shape. Place on greased cookie sheets. Bake at 375 for 10 minutes.

2 cup sifted confectioners sugar
2 tsp. vanilla
6 tsp. water
Stir until creamy

Dip cookies into icing and sprinkle with trim. Place on wire rack with wax paper on counter to collect the dripping icing and sprinkles.

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Ref # recipe_italianchristmascookies      $0.00 ea         Quantity:  

Jalapeno Popper Bites
1 (8 ounce) can Pillsbury crescent rolls
6-8 ounces cream cheese, softened
4 jalapenos, seeded and diced finely
8 pieces of bacon, cooked and crumbled

1.Preheat oven to 350 degrees. Line a baking sheet with parchment paper or spray it with cooking spray.
2.Open can of crescent rolls and separate each roll along the perforation. Cut each triangle in half.
3.Place 1-2 teaspoons of cream cheese on each roll and top with a teaspoon of diced jalapeno and a teaspoon of crumbled bacon.
4.Gather the edges of the dough up and pinch them together making sure all the filling is sealed inside. Place the ball of dough seam side down and bake for 11-14 minutes or until golden brown.

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Ref # recipe_jalapenopopperbites      $0.00 ea         Quantity:  

Kiss Pie Recipe
Kiss Pies

Just in time for the Holidays!! I can't believe how easy these are to make!

1 refrigerated pie crust, thawed
14 Hershey Kisses of choice, I used Mint Truffle today
1 egg white whisked with 1 Tbsp water
Powdered sugar for dusting

1. Preheat oven to 350 degrees F. Roll out pie dough onto a lightly floured counter top. Place 10 kisses around the edges of pie dough, about 2 1/2 inches apart (as in the photo above). Take a knife and cut a 2 1/2-3 inch circle around kiss. Fold half of pie dough around top of dough and pinch edge around top of kiss. Now, fold up both sides of remaining dough up to the tip of the kiss pinching edge. Now press together edges and form criss cross as shown in photo, step 3. * *Continue cutting dough around kisses until all dough is used up.

2. Brush all little pies with an egg white wash then sprinkle with granulated sugar. Bake for 20-28 minutes or until little pies are golden. Remove and let cool for 5 minutes before transferring to cooling rack. Dust each with powdered sugar and serve.
about 14 little pies.

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Ref # recipe_kisspie      $0.00 ea         Quantity:  

Lemony Lemon Bars Recipe
Lemony Lemon Brownies

3/4 cup all-purpose flour
3/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
2 tablespoons lemon zest
2 tablespoons lemon juice

1. Preheat the oven to 350 degrees.
2.Grease an 88 inch baking dish with butter and set aside.
3.Zest and juice two lemons and set aside.
4.In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
5.In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
6.Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.
7.Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.
8.Allow to cool completely before glazing. Do not over bake, or the bars will dry.
9.Filter the powdered sugar and whisk with lemon zest and juice.
10.Spread the glaze over the brownies with a rubber spatula and let glaze set.
11.Cut into bars and serve.

For the tart lemon glaze:
4 tbs lemon juice
8 tsps lemon zest
1 cup icing sugar

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Ref # recipe_lemonbars      $0.00 ea         Quantity:  

Loaded Califlower Recipe
1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
6-8 strips of bacon cooked and crumbled (Cooked in oven at 400 for 20 mins)
6 Tbs chopped Chives
1/2 cup Mayonnaise
1/2 cup Sour Cream
2 cups Colby Jack Cheese ( may use cheddar)
8 oz container sliced mushrooms
Preheat oven to 425
In a large pot boil water and cook Cauliflower for 8 - 10 minutes, drain and let cool.
In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3 tbs chives, 1 cups of cheese,mushrooms and cauliflower and mix well... place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted. top with remaining 3 Tbs chives and serve.

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Ref # recipe_loadedcaliflower      $0.00 ea         Quantity:  

Cute Melting Snowman Cookies
Cute Melting Snowman Cookies ~

Prep Time: 1 Hour
Yields: 1 Dozen Cookies

1 dozen sugar cookies
1 pouch Betty Crocker White Cookie Icing
1 pouch Betty Crocker Black Cookie Icing
1 box Betty Crocker Classic Colors Writing Icings
1 bottle Betty Crocker Rainbow Sprinkles
12 marshmallows


1. Ice cookies with White Cookie Icing. Allow icing to drip off sides to create melting effect.

2. Let cookies dry for 30 minutes.

3. While cookies are drying, cut about 1/4 inch off the marshmallows to shorten the snowmans head. Use Black Cookie Icing and Orange Sprinkles to make faces on the marshmallows.

4. Once White Cookie Icing has crusted over, adhere marshmallows carefully by adding a small amount of additional White Cookie Icing to bottom of marshmallow.

5. Add remaining decorations with Cookie and Writing Icings.

6. Cookies will be completely dry within 4 hours.

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Ref # recipe_melting      $0.00 ea         Quantity:  

Mexican Caviar Recipe
Drain all liquid from cans:

1 can 12oz garbanzo beans (chickpeas)
1 can 15oz black bean
1 can 15oz black eyed peas
2 cans 11oz whte shoe pegged corn
2 cans 4oz chopped green chilies
1 cup chopped red or green pepper
1 cup green or yellow onion
cilantro to taste

3/4 cup apple cider vinegar
1/2 cup canola or olive oil
1 cup sugar
1 TB water
Stir all in small saucepan and bring to a boil. Let cool completely before pouring it over canned ingredients.

Open all cans, drain liquid, and pour each into large serving bowl. Mix well.
Chop all onions, peppers and cilantro and add to bowl. Mix
Pour dressing once cooled over everything, mix well and serve with tortilla chips.

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Ref # recipe_mexicancaviar      $0.00 ea         Quantity:  


You will Need :
1 Devil's Food Cake Mix
2 cups sugar (divided)
24 large marshmallows
1 1/2 cups milk (divided)
14 oz pkg. coconut
1 stick of butter
1 1/2 cups of chocolate chips

Mix and bake cake according to package directions. Combine 1 cup of sugar, marshmallows and 1 cup of milk in a med. saucepan...cook over low heat until marshmallows are melted..... Stir in coconut and spread on top of warm cake
Mix butter 1 cup sugar and 1/2 cup milk in a small saucepan.. bring to a boil...stir in chocolate chips and spread over coconut mixture.
Also Good refrigerated!

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Ref # recipe_moundscake      $0.00 ea         Quantity:  

1 whole chicken cut up
splash of oil
2 stalks celery, diced
1 can peas
3 carrots chopped
1 large sweet onion, diced
1 can cream of chicken soup
1 tsp salt
1 tsp tsp pepper
2 cans chicken broth (14oz)each
1-1/2 cup all-purpose flour
1 teaspoon poultry seasoning OR CHICKEN BOULLION POWDER
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk



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Ref # recipe_oldfashionchicken      $0.00 ea         Quantity:  

Recipe: Old Fashioned Boiled Peanut Butter Icing
From the Kitchen of Deep South Dish

Enough for a 9 x 13" pan

1/2 cup (1 stick) of unsalted butter
6 tablespoons of whole milk
1 (1 pound) package of powdered sugar
1/2 cup overflowing of creamy peanut butter
1 teaspoon of vanilla


Heat butter and milk together on stovetop. Bring to a boil in a heavy saucepan, stirring constantly. Cook and stir for 2 minutes. Remove from heat and add in the peanut butter and powdered sugar stirring in well. Return to the stovetop and continue heating, stirring constantly until the mixtures is smooth and glossy. Remove from the heat, stir in the vanilla and pour immediately as evenly as possible all over the top of the hot cake. This will set quickly so push the icing into the corners and over missed spots very carefully and quickly. Let the cake cool.

Ref # recipe_oldfashionedpeanutbuttericing      $0.00 ea         Quantity:  

Peach Cake

Peach cake:

1 large can sliced peaches, drained and mashed (I used 2 regular cans since that is all I had at the time) You could also use fresh peaches.
2 cups all-purpose flour
2 cups sugar......
2 teaspoons baking soda
Drain the peaches and empty into a large bowl. I just used my hands to mash them. Add flour, sugar and soda and mix well. Spray a 9 x 13 inch cake pan and pour in batter. Bake in a preheated 350F degree oven for 35 minutes. See recipe below for icing.
3/4 cup sugar
3/4 regular sized can of evaporated milk
1 stick butter or margarine
1 cup coconut (I used a little more than a cup of coconut)
1 cup nuts
Boil everything but the nuts on top of the stove until thickens, remove from heat, stir in nuts and spread on cooled cake.

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Ref # recipe_peachcake      $0.00 ea         Quantity:  

Peaches & Cream French Toast

Overnight Peaches and Cream French Toast

1 8-oz. loaf French bread, sliced
8 large eggs
2 cups whole milk
1/4 cup sugar
1 teaspoon vanilla extract
2 15-oz. cans sliced peaches packed in juice, drained
1/2 cup packed dark brown sugar
1/2 teaspoon cinnamon
1/2 cup heavy cream

Butter a 9-by-13-inch baking dish. Arrange bread in a tight, flat layer in dish. In a large bowl, whisk eggs with milk, sugar and vanilla until blended; pour over bread. Arrange peaches on top and sprinkle with brown sugar and cinnamon. Cover tightly and refrigerate for at least 8 hours. Remove baking dish from refrigerator 30 minutes before baking. Preheat oven to 350F. Pour cream into a small pan; bring to a boil over high heat. Cook until reduced by half, about 10 minutes. Drizzle over peaches and bake, uncovered, until casserole is lightly browned on top and just cooked through, 45 to 55 minutes. Let stand for 10 minutes before serving.

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Ref # recipe_peachesandcream      $0.00 ea         Quantity:  

1 can seamless crescent rolls (or pinch together seams on a regular can, or make your own)
8 oz cream cheese, room temperature
1/3 cup sugar
2 tsp vanilla
C mixed peanut butter and chocolate chips

Beat sugar, cream cheese and vanilla together until smooth and creamy.
Unroll the crescent roll sheet onto lightly floured surface. . Stretch the dough out, I use a rolling pin to do this, then trim the edges to give it a good rectangular shape. A pizza cutter is great for trimming edges of dough.
Spread the cream cheese mixture over the top of the crescent sheet, leaving a gap at the edge about 1/2 inch.
Sprinkle your chips on top of cream cheese press them in lightly to aid in rolling.
Roll the crescent sheet up tightly and wrap in cling wrap.
Place in freezer for at least 2 hours it wont get really solid as the cream cheese mix wont freeze hard.
When chilled preheat oven to 350.
Line a cookie sheet with parchment paper (prevents sticking and helps in cleanup).
Slice the crescent roll into 1/4" slices. They wont keep the precise round shape, but that is fine!
Bake on prepared cookie sheet for 12 -14 minutes until crescent roll appears golden brown.
Cool on the parchment paper or wire rack.
Enjoy! They are soft and oh so good!!

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Ref # recipe_peanutbuttercc      $0.00 ea         Quantity:  

Pumpkin Cream Cheese Bread

◾1 egg
◾1 cup pumpkin puree
◾1/2 cup light brown sugar, packed
◾1/4 cup granulated sugar
◾1/4 cup vegetable oil or canola
◾1/4 cup cup sour cream
◾2 teaspoons vanilla extract
◾2 teaspoons cinnamon
◾1 teaspoon pumpkin pie spice (optional, I omitted)
◾1 cup all-purpose flour
◾1/2 teaspoon baking powder
◾1/2 teaspoon baking soda
◾pinch of kosher salt

Cream Cheese Filling
◾1 egg
◾4 ounces soft cream cheese
◾1/4 cup granulated sugar
◾3 tablespoons all-purpose flour

1.Preheat oven to 350F.
2.Spray one 9x5-inch loaf pan with floured cooking spray.

Bread - Whisk the egg, puree, sugars, oil, sour cream, vanilla, cinnamon and spice if using.
3.Add the flour, baking powder, baking soda, salt, and mix just until combined.
4.Pour 2/3 of the batter into the loaf pan and smooth the top. Set aside the rest of batter.

Cream Cheese Filling - In a different bowl, beat all of the filling ingredients until smooth.
5.Spread carefully over the pumpkin layer in the pan using a small spatula. Pour on the rest of the pumpkin batter and spread. .
6.Bake for 45-50 minutes or until the top is golden and the center is set.
7.Cool in pan for 15 minutes and then turn onto a wire rack.
8.Cool completely before slicing and serving.

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Ref # recipe_pumpkincreamcheesebread      $0.00 ea         Quantity:  

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