Recipes Shared by Readers

Below is a list of recipes shared by my readers during a recipe swap on my blog. There are a lot of really great recipes that sound delicious!

I apologize for any inconvenience, but because I am not familiar with any of these recipes, it is possible some of them may contain errors. It is also unlikely that I will able to answer any questions that might arise. But I hope you enjoy searching and trying some of these family favorites!

Recipes listed below:


Breakfast Recipes

Breakfast Pizza

Shared by Anna

1 pack of Pillsbury Croissant Dough
5 eggs
4 slices of bacon
1/2 pack of Mexican style shredded cheese

Cook your eggs scrambled style. Cook your bacon and cut up in small pieces.

Spread out the dough on a greased pan, spread cooked eggs and bacon evenly on top of the dough, and sprinkle shredded cheese on top.

Bake the pizza based on the temperature and time it says on the croissant packaging.


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Cinnamon Roll Pancakes

Shared by Mona M.

Yield: Eight 4-inch pancakes
Prep Time: 25 min
Cook Time: 10 min

An absolutely decadent morning treat…

Cinnamon Filling:

4 Tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 Tablespoon ground cinnamon

Cream Cheese Glaze:

4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract


1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 Tablespoon canola or vegetable oil

Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar, and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).

Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.

Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).

Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low.

Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll).

Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well.

When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.

*Quick and easy tip: Use a boxed pancake mix as the base for this recipe.
*Tips for the cinnamon filling: Before swirling, open up the baggie again and give it a good stir to re-incorporate any butter that may have separated from the sugar. You want the mixture to thicken a bit—it’s best when it’s similar to the squeezing texture of a tube of toothpaste, which will happen if you leave it at room temperature for several minutes. Don’t try to use the filling for the pancake swirl unless it has thickened as it will be too runny to make a solid swirl.
*Keep the heat low or your pancakes might cook up too quickly. Don’t flip them until you see those bubbles starting to pop on top. Flip them with a wide spatula so you can grasp the whole thing without batter and filling dripping all over the place!



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Easy Breakfast Casserole

Shared by Joyce S.

6 Eggs
2 cups of milk
1 pound sausage
salt and pepper

Preheat oven to 350 degrees.

Place the bread in bottom of 9 x13 pan. Brown the sausage in skillet drain well. Mix well the eggs and milk. Add sausage and grated cheese. Cover and Refrigerate overnight.

Bake for 40-45 minutes.

Presto! Breakfast is ready to serve with coffee, juice, and/or milk.

I experiment with this recipe by adding ham in place of sausage. Want to add a little color? Add red and green bell peppers.

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Lunch Recipes

BLT Bites

Shared by Kathleen P.

16 cherry tomatoes or regular small tomatoes
1 package bacon, cooked and crumbled
1/2 cup mayonnaise
3 Tablespoons parmesan cheese, grated
snipped parsley

Cut a thin slice off of each tomato top. Scoop out and discard pulp. In a small bowl, combine all remaining ingredients. Mix well. Spoon into tomatoes. Refrigerate several hours before serving.

From Weavertown School Family Cooking Cook Book

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Cucumber Sandwiches

Shared by Kathleen P.

1/2 cup mayonnaise
1 packet ranch dressing
1 (8 ounce) cream cheese, softened
1 long skinny cucumber
1 baguette
Dill weed

Mix mayonnaise, ranch, and cream cheese. Spread cream cheese mixture on bread, and top with a slice of cucumber. Sprinkle with dill weed. Refrigerate.

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Open Face Egg Salad Sandwich

Shared by Jennifer L.

4 large eggs, hard boiled and peeled and mash them with a potato masher
¼ cup chopped red onion
5 Tablespoons dijon mustard
2 teaspoons chopped fresh thyme

*substitute green onion
*alfalfa sprouts
*iceburg lettuce.
*add sliced tomatoes.

Makes 2 servings


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Dinner Entree Recipes

Barbeque Ribs

Shared by Shirley B.

1 medium-sized onion
6-8 ribs
BBQ sauce of your choice

Cut onion into rings. Place onion rings, 1/2 cup water, and ribs in crock pot. Cook on high for 3 hours.

Take everything out and wipe the crock pot. Put only the ribs back in and add as much BBQ sauce as you like. Lower temperature to medium and cook for 1 hour. Serve and enjoy.

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Chicken and Spagetti

Shared by Virginia R.

4 to 5 chicken breasts, boiled
Bundle of noodles, cooked
1 can of rotel
1 can of cream of chicken
1 can of cream of mushroom
1 pound velvetta

Mix all together and bake at 350 degrees for 30 to 35 minutes.

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Crockpot Barbecue

Shared by Teresa R.

Pork tenderloin or roast
One package of Shake ‘N Bake barbecue glaze mix

Place the meat in a crockpot. Pour the Shake ‘N Bake mix into a medium bowl of water. Use a whisk to dissolve the barbecue mix into the water. Pour the barbecue and water mixture into the crockpot over the top of the meat. Add more water to just cover the top the meat. Don’t put too much water or it will dilute the barbecue flavor.

Turn crockpot on low and cook for 8 hours. When finished, remove the meat and tear or chop into smaller pieces. Either pour barbecue sauce over meat and serve, or serve meat as is and let everyone put on their own sauce. Great barbecue flavor.

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Fried Chicken

Shared by Chandra S.

Chicken (any type and amount you want)

Dip chicken in mixture of flour, salt, and pepper. Dip into egg, then re-dip in flour. Fry in oil or lard.

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Pineapple Casserole

Shared by Bev M.

1 can crushed pineapple
2 eggs
3/4 cup sugar
3 tsp. flour
1/2 cup butter (melted)
2 slices of bread

Mix flour,sugar and pineapple, then beat eggs into the mixture. Break bread into small pieces and soak in melted butter. Put bread on top of mixture in casserole dish.

Bake 20-30 minutes at 375 degrees.

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Bread and Muffin Recipes

Artisan Bread

Shared by Lynne S.

3 cups all purpose flour
1/4 teaspoons yeast
1 1/2 teaspoons salt
1 1/2 cups warm water.

The night before, stir all ingredients together. In the morning, punch down and make a ball; let rise for 2 hours. Preheat oven to 425 degrees and place crock with a top in oven to get hot while the oven is preheating.

Place dough ball in hot crock and put top on the crock. Place in oven for 35 minutes.

Take top off and change oven temperature to 375 degrees after the 35 minute point. Cook an additional 15 minutes.

The crust will turn nice and brown and the crust will be nice and crunchy, while the inside will be filled with pockets of goodness. I make this bread at least 3 times a week. There is no fat and also no kneading.


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Baking Powder Biscuits

Shared by Kathy S.

2 cups flour
1 Tablespoon sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening (I use Crisco)
1 egg
2/3 cup milk

Sift together flour, sugar, baking powder, and salt into bowl. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Combine egg beaten with milk. Add to flour mixture all at once, stirring just enough with fork to make a soft dough that sticks together.

Turn out dough onto a lightly floured surface to knead. Gently pick up dough from side away from you; fold over toward you; press out lightly with palm of hand. Give the dough a quarter turn. Repeat ten times.

Gently roll out dough, from center, to 3/4 inch thickness. Cut into pieces or use a cookie cutter. Place 1 inch apart on ungreased cookie sheet.

Bake at 425 degrees for 10 minutes or until golden brown. Makes a dozen. Serve with your favorite topping, jam, or spread. Enjoy!


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Blueberry Cranberry Muffins

Shared by Barbara

2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 egg
1 cup milk
1/2 cup oil
1/2 cup cranberries
1/2 cup fresh or frozen blueberries
2 teaspoons sugar

Preheat oven to 400°F. Combine flour, sugar, baking powder, salt in medium mixing bowl. Combine egg, milk and oil in small bowl. Add liquid to dry ingredients, stirring just until dry ingredients are moistened. Gently stir in blueberries and cranberries. Fill a 12-cup muffin tin 2/3 full with batter. Bake in 380 degree oven for 20 to 25 minutes or until golden brown. Remove muffins from pan; cool on wire rack. Serve warm. Makes 12 muffins.


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Cinnamon Caramel Pecan Bread

Shared by Mary E.

6 Tablespoons butter, melted
1/2 jar (12.25 ounce) caramel ice cream topping – approximately 1/2 cup
1 cup chopped pecans
1 can refrigerated cinnamon rolls (I used Pillsbury cinnamon rolls)

Preheat oven to 350 degree. Combine melted butter, caramel sauce, and pecans. Cut each biscuit into 4 pieces and toss in caramel mixture. Spoon mixture into a greased 8-inch cake pan.

Bake for 20 minutes, or until golden brown.


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Flaky Pastry

Shared by Melissa K. Norris

4 cups flour (your choice, I recommend using pastry ground if using wheat)
1 3/4 cup shortening
1 Tablespoon sugar
2 teaspoons salt
1 Tablespoon Apple Cider Vinegar (You can use white vinegar, but I prefer apple cider in baking)
1 egg
1/2 cup cold water
Mix flour, sugar, and salt. Cut in shortening and add liquids. Chill for 15 minutes, and make your favorite pie or divide into four balls and freeze for later use. This is the best pie crust we’ve ever had!

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Special Banana Nut Bread

Shared by Claire W.

3/4 cup butter, softened
1 package (8 ounce) cream cheese, softened
2 cups sugar
2 eggs
1 1/2 cups mashed ripe bananas (about 3 or 4)
1/2 teaspoon vanilla extract
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped nuts

Orange Glaze:

1 cup confectioners’ sugar
3 Tablespoons orange juice
1 teaspoon grated orange peel

In a large mixing bowl, cream the butter, cream cheese, and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add bananas and vanilla; mix well. Combine the flour, baking powder, baking soda, and salt, and add to creamed mixture. Fold in 1 cup nuts.

Transfer to 2 greased 8x4x2 inch loaf pans. Bake at 350 degrees for 1 to 1 1/4 hr. or until a toothpick inserted near the center comes out clean. In a small bowl, whisk the glaze ingredients. Drizzle over loaves.

Cool for 10 minutes before removing from pans to wire racks.


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Snack and Side Recipes

Best Broccoli Ever

Shared by Dianne E.

Broccoli (amount is your choice)
Olive oil
4 garlic cloves, peeled and sliced
1 lemon
3 Tablespoons pine nuts, toasted
1/3 cup Parmesan cheese, freshly grated

Put the broccoli on a cookie sheet. Toss with olive oil, salt, and pepper to taste. Add garlic cloves and toss.

Roast in the oven 20 to 25 minutes, until “crisp-tender and the tips of some of the florets are browned.”

I shook the pan around a bit as it went, but not sure that’s necessary.

When it’s done, take it out of the oven. Zest a lemon over the broccoli and squeeze the lemon juice over the broccoli. Add 1.5 Tablespoons more olive oil, pine nuts, and Parmesan cheese.


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Deviled Eggs

12 eggs
1/4 cup wasabi mayonnaise
6 Tablespoons creamy salad dressing, e.g. Miracle Whip ™
2 Tablespoons sweet pickle relish
1 Tablespoon prepared yellow mustard
garlic salt to taste
ground black pepper to taste
1 pinch paprika, for garnish

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool under cold running water, and peel. Cut the eggs in half, and place the yolks in a bowl. Reserve the whites.

Mix the wasabi mayonnaise, salad dressing, relish, mustard, garlic salt, and pepper into the yolks. Spoon into the awaiting egg white halves. Sprinkle paprika over the top.

Refrigerate until serving.


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Fiesta Dip Platter

Shared by Valerie

16 ounce can refried beans
3 large ripe mashed avocados
1/3 cup salsa
1 onion finely chopped
1 can chopped black olives, drained
1 cup cheddar cheese, finely grated
1 cup lettuce, finely chopped
1 cup tomatoes, finely chopped

Use a 9 x 13 inch pan or round platter

Spread the beans on the bottom of the dish you’ve chosen. Peel and mash the avocados. Blend in the salsa and layer over the beans.

Sprinkle the chopped onion over the avocado mixture. Then sprinkle the black olives, grated cheese, chopped lettuce and lastly the tomatoes. Press everything down with a metal spatula, cover with plastic wrap and refrigerate for at least 4 hours.

Serve with a basket of tortilla chips and sour cream.


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Garlic Herb Crackers

Shared by Jean S.

1 package Hidden Valley Ranch
1/2 teaspoon dill
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper
3/4 cup oil
12-16 ounce oyster crackers

Mix together and bake on cookie sheet for 15-20 minutes at 275 degrees.

These are great for entertaining.


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Pickled Yellow Squash

Shared by Sandra S.

3 cups yellow squash, sliced
2 cups onions, sliced or diced
1 Tablespoon table salt
1 3/4 cup sugar
1 cup apple cider vinegar
1 cup green peppers (can use red, green or mix the two)
1/2 teaspoon mustard seed
1/2 teaspoon celery seed

Combine Squash, onion, salt and let set for 1 hour.

Boil other ingredients for 5 minutes.

Add squash and bring back to a boil for couple of minutes.

Pack squash and liquid in wide mouth jars. Will seal on their own.

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Special Banana Nut Bread

Shared by Billie G.

2 cans cherry pie filling
1 can (20 ounce) crushed pineapple, drained
1 can condensed milk
1 (16 ounce) container of cool whip
crushed pecans to taste

Mix pie filling, pineapples, and condensed milk. Fold in cool whip and pecans, saving a little of each to decorate the top of the dish. Chill 2-3 hours or until ready to eat.


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Pretzel Jello

Shared by Karleen M.

2 cups of crushed pretzels
¾ cup melted butter
3 Tablespoons sugar

1 8oz. package cream cheese
9 ounce carton of cool whip
1 cup sugar
1 6 ounce package strawberry jello
2 10 ounce packages of frozen strawberries

Mix crushed pretzels, butter, and sugar. Press into a 9×13 pan. Bake at 400 degrees for 8 minutes, cool.

Combine cream cheese, cool whip, and sugar. Mix well and spread onto cooled crust.

Mix strawberry jello with 2 cups of boiling water, add frozen strawberries. Stir until berries soften and jello starts to thicken. Gently pour or spread mixture over the cream cheese mixture. Refrigerate. I like to put a layer of cool whip on top when jello is firm.


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Scalloped Potatoes

Shared by Virginia R.

4 big potatoes
1 onion
1 jalapeno
1/2 stick margarine
1 can cream of mushroom soup
1/2 pound velveeta cheese

Parboil sliced potatoes until almost tender. Drain, spread in baking dish, and set aside. Cut up onion and jalapeno. Sauté in butter. Add cream of mushroom soup and cheese to sauté ingredients. When Cheese is smooth and creamy, pour over potatoes in baking dish. Cook in microwave for 8-10 minutes.


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Squash Dressing

Shared by June F.

5 medium-sized yellow squash, boiled, drained, and mashed
1/2 cup margarine
1 package corn bread mix, cooked and crumbled
2 boiled eggs, chopped
1 can cream of chicken soup (undiluted)
1 medium onion, cut fine
1 teaspoon poultry seasoning or sage
1 1/2 teaspoon all purpose seasoning salt

Mix margarine with squash and set aside. Add boiled eggs, soup, onion, and the seasonings. Add squash and corn bread together and mix well.

Pour into baking dish and bake at 350 degrees until brown.


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Salad Recipes

Ambrosia Salad

Shared by Jennifer L.

3 cans (11 ounce) mandarin oranges, drained
3 cans (8 ounce) pineapple chunks, drained
3 cups mini marshmallows
3 cups flaked coconut
3 cups sour cream or 3 cups cool whip
1 teaspoon vanilla

Mix and toss all ingredients. Cover and refrigerate for several hours.

Makes 12 servings.


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Amish Macaroni Salad

Shared by Kathleen P.

1/2 box macaroni
1 carrot, grated
1 small onion, minced
1/2 cup chopped celery [optional]
4 hard-boiled eggs, chopped
1/4 cup vinegar
1 1/2 Tablespoon yellow mustard
1/2 cup salad dressing
3/4 cup sugar

Cook macaroni in salt water. Drain and rinse in cold water. Mix together vinegar, mustard, salad dressing, and sugar. Add to macaroni. Add carrots, onion, celery, and eggs. Stir and refrigerate.


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Avocado Cilantro Lime Salad

Shared by Erin C.

1/2 cup extra virgin olive oil
3/4-1 cup cilantro leaves, chopped
zest from 1 lime
1/4 cup fresh lime juice
1/2 teaspoon salt
1/4 teaspoon pepper
Romain lettuce
Grape or cherry tomatoes, cut in half
1 14 ounce can black beans (drained and rinsed)
1 cup frozen corn, thawed
2 green onions, sliced
2 ripe avocadoes, peeled and cubed

In a small food processor or even a simple mason jar with a lid, mix together dressing ingredients until well blended. In a small bowl, combine the tomatoes, avocados, and onions. Pour about half of the dressing over top and stir to coat.

Tear lettuce into a large bowl and add in black beans, corn, and avocado/tomato mixture. Toss together and dress with more dressing if needed. Garnish with lime wedges. Serve.


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Cranberry Salad

Shared by Debbie

1 can of whole cranberry sauce
1 small package of cherry Jell-O
1 cup boiling water
1/2 cup orange juice
1 cup sugar
1 cup pecans
1 large can of crushed pineapple (drained)

Mix boiling water and Jell-O. Stir till devolved. Add cranberry sauce, orange juice, sugar, pineapple, and nuts. Stir until mixed. Chill until set. Usually several hours or overnight.

…more or less sugar to taste
…other types of nuts instead of pecans
…Grapefruit juice instead of orange juice
…Chunks of pineapple instead of crushed


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Fresh Broccoli Salad

Shared by Melody A.

2 heads fresh broccoli
1 red onion
1/2 pound bacon
3/4 cups raisins
3/4 cups almonds
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons white wine vinegar

1. Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.

2. Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, and mix well. (Add your favorite nut if you like.)

3. To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

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German Potato Salad

Shared by Megan E.

4 medium round red or white potatoes (1 1/3 pounds)
3 slices bacon, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
1 tablespoon Gold Medal® all-purpose flour
1 tablespoon sugar
1/2 teaspoon celery salt
Dash pepper
1/2 cup water
1/4 cup white vinegar

Place potatoes in 3-quart saucepan; add enough water just to cover potatoes. Cover and heat to boiling. Reduce heat to low. Cook covered for 30 to 35 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into 1/4-inch slices.

In 10-inch skillet, cook bacon over medium heat for 8 to 10 minutes, stirring occasionally, until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels.

Cook onion in bacon fat in skillet over medium heat, stirring occasionally, until tender. Stir in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat.

Stir water and vinegar into onion mixture. Heat to boiling, stirring constantly. Boil and stir for 1 minute; remove from heat.

Stir in potatoes and bacon. Heat over medium heat, stirring gently to coat potato slices, until hot and bubbly. Serve warm.


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Orange Jell-o Salad

Shared by Brenda W.

2 (3 ounce) boxes of tapioca pudding (cook and serve type)
1 (3 ounce) box of orange Jell-o
3 cups water
1 cup cool whip
1 cup mandarin oranges, well-drained

Bring the tapioca pudding, Jell-0, and water to a boil. Let cool.

Add in cool whip and mandarin oranges. Blend together and refrigerate until set. Double recipe for a large bowl.

I have used cherries with a cherry Jell-o or raspberries with raspberry Jell-o. You just have to sweeten the fruit a little if using fresh or frozen fruit that hasn’t been sweetened.


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Pasta Salad

Shared by Jackie T.

1 box of twist pasta
1 can of chicken breast
1 head broccoli and cauliflower
1 onion
Bacon bits

Cook and drain pasta. Drain and crumble chicken into pasta. Cut up broccoli and cauliflower and add to pasta and chicken mix. Sprinkle onion and some bacon bits into pasta. Add Italian dressing to suit your taste and stir all ingredients together and enjoy.


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Rosa Marina Salad

Shared by Abbie

This pasta salad is made with a tiny pasta (originally rosa marina- though I’ve used other pasta when I haven’t been able to find it)

Make a custard sauce, cool.

Cook pasta, cool rapidly with ice, and drain.

Mix together & add well-drained pineapple chunks, mandarin oranges, and maraschino cherries. I use the juice from the pineapples in my custard sauce for the rosa marina salad.

Make sure to keep chilled. This works well for large family gatherings.


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Taffy Apple Salad

Shared by Kathleen P.

1/2 cup pineapple juice
1/2 cup sugar
1 Tablespoon flour
1 egg, beaten
2 Tablespoons apple cider vinegar
5 or 6 Granny Smith apples
1 cup walnuts, chopped
1 (8 ounce) container cool whip

Cook pineapple juice, sugar, flour, egg, and vinegar. Keep stirring for 25 to 30 minutes until thick. Let cool.

Cut up apples and combine with walnuts and cool whip. Mix all together and refrigerate.


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Veggie Salad

Shared by Anne P.

Green/Yellow/Orange Sweet Peppers
Vidalia Onion
Feta cheese, crumbled (to taste)
Greek Feta salad dressing (to taste)

You can make this salad as big or as small as you want. Be sure and use all FRESH vegetables! You can cut the chunks any size you want, but bite size or smaller is usually best.

In a large bowl (because I make a lot of it when I make it), combine all cut up vegetables with Crumbled Feta Cheese, and toss with Greek Feta Salad dressing. Sprinkle it with a little salt and pepper, refrigerate for a couple of hours, and you’re good to dive in and enjoy!

The reason I love this is of course for the fresh vegetables, but also for the fact that I don’t have to measure anything. It keeps well for a couple days in the fridge too.


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Drink Recipes

Blackberry Smoothie

Shared by Mary E.

1/2 cup of blackberries
a small banana
about 1 cup milk
a squeeze or two of honey
some ice

Blend well.


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Fruit Slush

Shared by Pam M.

2 cups sugar
3 cups water
1 (20 ounce) can crushed pineapple
1 (6 ounce) can orange juice
8 bananas

Mix sugar and water. Boil for 5 minutes. Mix orange juice as directed on can. Mash bananas. Mix together all ingredients and freeze. Stir occasionally to keep slushy. If it freezes too hard, let it sit out for an hour or two before serving and stir until slushy again.


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Orange Cream Shake

Shared by LeAnn M.

3 cups of orange sherbet
1 cup of milk
1/2 cup of half ‘n half

Mix ingredients together in a cool shake on a hot day.


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Dessert Recipes

Ah-Mazing Brownies

Shared by Michelle D.

1 1/2 cups self-rising flour
1 teaspoon vanilla
1 cup butter (the real thing!)
2 cups sugar (the real thing!)
3/4 cup cocoa
4 eggs

Beat butter, vanilla, and sugar until creamy. Add eggs. Stir in flour and cocoa. Pour into 9×13 pan. Bake 30 minutes at 350 degrees. Allow to cool completely before slicing (although that NEVER happens at our house).


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Blueberry Battered Cake

Shared by Eugenia

2 cups fresh or frozen blueberries
4 Tablespoons lemon juice
1-1/4 cup sugar, divided
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
3 Tablespoons soft butter
1/2 cup milk
1 Tablespoon cornstarch
1 cup boiling water

Butter 11″x7″ baking dish. Sprinkle blueberries evenly over bottom of dish. Drizzle lemon juice over berries.

In large bowl combine 3/4 cup sugar, flour, baking powder, salt, and butter. Add milk. Mix just until blended. Spread batter over blueberries. Combine cornstarch and 1/2 cup sugar. Sprinkle over batter. Pour boiling water over top.

Bake 45-50 minutes at 350 degree oven. Serve warm (or cold) with whipped topping, if desired.


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Blueberry Buckle

Shared by Peggy W.

3/4 cup sugar
1/4 cup butter or margarine, softened
1 egg
1/2 cup milk
2 cups flour
2 1/2 teaspoons baking powder
1 pint blueberries, fresh or frozen
1/2 teaspoon cinnamon
3/4 cup sugar
1/2 cup flour
1/2 teaspoon cinnamon
1/4 cup softened butter or margarine

Preheat oven to 375 degrees Fahrenheit. Grease and flour one 8-inch square pan.

In medium mixing bowl, stir together sugar, baking powder, and cinnamon in a bowl until combined. Add the softened butter or margarine and the egg, mixing well. Stir in milk. Add flour and stir just until combined. Gently fold in blueberries. Pour batter into prepared pan.

In another bowl, mix together the topping ingredients. Sprinkle over batter in pan. Bake at 375 degrees for 35-45 minutes until top is golden brown.


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Cherry Yum Yum

Shared by Nancy Y.

3 cups vanilla wafers
8 ounces cream cheese
2/3 cup sugar
2 Tablespoons milk
8 ounces cool whip
16 ounce can cherry pie filling

Line the bottom of a medium size casserole dish with vanilla wafers. Mix cream cheese, sugar, and milk until well blended. Stir in cool whip and spread over wafers. Top with pie filling and cool at least 4 hours.


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Chocolate Graham Cookies

Shared by Rachel H.

No-Stick Cooking Spray
1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 (14 ounce) can Sweetened Condensed Milk
1 cup (6 ounce) butterscotch-flavored chips
1 cup (6 ounce package) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts

HEAT oven 350 degrees. Spray 13 x 9-inch baking pan with no-stick cooking spray.

COMBINE graham cracker crumbs and butter; mix well. Press crumb mixture firmly into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.

BAKE 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds.

For perfectly cut cookie bars, line entire pan with foil, extending foil over edge of pan.

Coat lightly with no-stick cooking spray. After bars have baked and cooled, lift up by edges of foil to remove from pan. Cut into individual bars.

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Coconut Cake

Shared by Susan H.

Box of yellow cake mix
Can (14 ounce) of sweetened condensed milk
Can (15 ounce) of Coco Lopez cream of coconut
Cool Whip
Flaked coconut

Bake cake mix according to package directions in a 9 x 13 pan. While cake is still warm, poke holes in the cake. Pour condensed milk and cream of coconut in cake. When cake is cool, top with Cool Whip, and then put flaked coconut over top.

Keep refrigerated. Gets better every day…if it lasts that long.


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Danish Puff

Shared by Diane C.

Bottom crust –
1 cup flour
1/2 cup margarine
2 Tablespoons water
chopped walnuts (fine)

Mix these ingredients in a bowl – Make a ball. Divide int0 two parts and pat into two strips on an ungreased cookie sheet. Cook 5 minutes at 350 degrees. Take out of oven.

Top layer –
1/2 cup margarine
1 cup water
1 teaspoon almond extract
1 cup flour
3 eggs

While crust is baking, mix margarine and water on the stove until boiling point. Immediately put in almond flavoring (or vanilla flavoring). Remove from heat. Stir in flour and beat in eggs. When smooth and thick, divide mixture onto 2 pastries, smooth out, and return to 350 degree oven for 1 hour.

Frost with confectioner sugar frosting.

If you like, you can split the danish carefully between the top and bottom layers and fill with pudding or cream filling.


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Homemade Dairy Queen Ice Cream

Shared by Nancee M.

2 packages of Knox gelatin
1/2 cup cold water
4 cups whole milk
2 cups sugar
2 teaspoons vanilla
2 teaspoons salt
3 cups heavy cream

Soak gelatin in cold water. Heat milk until hot, but not boiling. Remove from heat. Add gelatin, sugar, vanilla, and salt. Let cool, and then add heavy cream.

Put in refrigerator for 5 to 6 hours, and then freeze in your ice cream maker.

Makes 1 gallon.


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No Bake Peanut Butter Cookies

Shared by Shirley B.

1 cup oatmeal, uncooked
1 cup peanut butter (if you use creamy, add 1/2 cup walnuts or pecans)
1 cup sugar (Splenda can be used, if desired)

Combine ingredients and roll in to nickel-sized balls. Place on wax paper and press down slightly on each ball. Place in refrigerator for 1 hour. Eat and enjoy!


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Peanut Butter Pie

Shared by Molly F.

8 ounces cream cheese, softened
1/3 cup crunchy peanut butter
1 cup powdered sugar
1 cup of cool whip

Combine the first 3 ingredients and then fold in the cool whip.
Pour into a 9-inch graham cracker crust and refrigerate for several hours. Top with cool whip and ENJOY!!!!


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Polly’s Yorkshire Pudding

Shared by Jennifer L., in honor of her Grandma Murphy

2 Eggs
1 Cup Milk
1 Cup Flour
1/4 Salt

Mix eggs, milk, flour, and salt and pour into muffin tin. Bake at 350 degrees until puffed and light brown (about 30 minutes). When serving, pour gravy over them and enjoy.


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Purple Passion

Shared by Jeanne K.

1 – 8 ounce package of Cream Cheese
1 – Eagle Brand Sweetened Condensed Milk
1 – Medium container Cool Whip
Frozen Blueberries (according to preference, but maybe about 3-4 cups)

Mix all ingredients in order. Chill till ready to serve.

Fresh blueberries or blueberry pie filling can also be used in place of frozen blueberries.


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Strawberry Rhubarb Dump Cake

Shared by Melissa K. Norris

box yellow cake mix
4 cups diced rhubarb
1/4 to 1/2 cup white sugar
1 small 3 ounce package strawberry jello
1 cup cold water
2 Tablespoons butter

Grease a 9×13 baking dish and place rhubarb in pan, sprinkle sugar over it, then jello, then dry cake mix. Pour water over all of this and dot with butter. Don’t stir!

Bake at 350 degrees for 1 hour


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2 Responses to “Recipes Shared by Readers”

  1. 1
    Linda says:

    Thanks for sharing these. I found a recipe that I have been looking for!

  2. 0
    sharon johnson says:

    All of the recipes sound so yummy. Iam going to make the brownies today. I have made the broccoli salad several times with many requests for the recipe. All that is left to say is thank you for sharing.