Friday, November 14, 2025

Cheesy Maple-Pork Breakfast Casserole

 Cheesy Maple-Pork Breakfast Casserole shared by Alice Pinkston



 
Makes 8 to 10 servings
Ingredients
  • 1 pound ground maple pork sausage
  • 6 slices soft hearty white bread
  • 1 (8-ounce) package shredded triple 
Cheddar cheese
  • 8 large eggs
  • 2 cups whole milk
  • 1 teaspoon dry mustard
  • ½ teaspoon seasoned pepper
  • ¼ teaspoon salt
Instructions
  1. Spray a 13x9-inch baking dish with nonstick cooking spray.
  2. In a large skillet, cook sausage over medium heat, stirring frequently, for about 10 minutes or until browned and crumbly; drain well on paper towels.
  3. Cut and discard crusts from bread; cut bread slices in half, and arrange in a single layer in prepared baking dish, cutting pieces to fit as necessary to cover bottom of dish. Sprinkle with sausage and cheese.
  4. In a large bowl, whisk together eggs, milk, mustard, pepper, and salt; carefully pour mixture over cheese. Cover with plastic wrap, and chill for 8 hours.
  5. Preheat oven to 350°. Let chilled casserole stand at room temperature for 30 minutes.
  6. Uncover and bake casserole for 40 minutes or until set and golden. Let stand for 10 minutes before serving.
Posted by

CROCK POT MAC AND CHEESE Dale Porter

Crock Pot Mac and Cheese recipe 

Submitted by Dale Porter



16 oz box of Kraft Mac and cheese
4 1/2 cup of half and half
1 1/2 cups of milk
1 can of cheddar cheese
1 stick of butter

Cook Mac and cheese per box
Add everything to crock pot
Cook for 4 hours
Posted by

2025 Community Bible Study Recipes


AMALIE ALLEN
DALE PORTER          
ALICE PINKSTON
EDNA
___________________________________________________________________________________

KAREN BRANAGAN 2024
ANN FERGUSON 2013
BRENDA BAKER 2013
Posted by

POTATO SOUP

Potato soup

Submitted Amalie Allen


  • 3 cups cubed potatoes
  • 1/2 cup chopped onions
  • 3 cups water 
  • 1 cup sour cream 
  • 1/3 cup all purpose flour
  • 2 teaspoon salt
  • 1 teaspoon pepper
  • 2 cups milk
  • 2 chicken bouillon cubes
  • 2 tablespoons butter
  • 3/4 cup chopped celery optional 

Cook potatoes and onions in a large pot for 20 minutes. Mix sour cream flour salt and pepper. Add sour cream mixture milk bouillon cubes butter and celery to cooked potatoes and onions. Cook and stir over medium heat for 10 minutes. Lower heat and cook 5 to 10 minutes more. Yields two and a half quarts.

Martha Ann Lineberger 

  •  

 










Submitted by Amalie Allen

Posted by

Wednesday, November 12, 2025

DEEP DISH DERBY PIES

 2 DEEP DISH PIE SHELLS .....Diane's, Nell's, Meg's Derby Pies.


1 1/2 cups sugar
6 large eggs
1 1/2 cups White Karo Syrup
1 1/2 Tablespoons flour
Beat above until creamy

Then beat in 1 1/2 sticks melted and COOLED unsalted butter

Then stir in:
1 1/2 cups chopped pecans
3/4 cup chocolate chips—semi-sweet-Hershey’s
1 1/2 Teaspoons vanilla

Bake 350 for 40-50 minutes……watch crusts…if they begin to brown too quickly, cover with tinfoil..
(after inserting toothpicks to prevent tinfoil from sticking to tops of pies)…Or make a covering with foil that is a circle that covers JUST the crusts.

Pies are done when newly inserted toothpicks come out clean.

This makes 2 pies… I use the Pillsbury pie crusts and do not spray or grease the pie plates.
My granddaughter, Murphy, makes her own crusts from scratch and they are delicious.
Posted by

Strawberry Vanilla Pudding by Amalie Allen

 Strawberry Vanilla Pudding 

Ingredients 

  • 1 Box vanilla wafers
  • 1 pack of strawberry jello 
  • 2.5 cups of sliced strawberries 
  • 1 cup sugar 
  • 1 pack vanilla instant pudding
  • Milk
  • 8 oz. Cool Whip
  • Sour Cream
  1. Heat Jell-O, sugar, and strawberries over low heat until dissolved. Cool. SET ASIDE
  • 1 pkg. vanilla instant pudding. Milk Mix as directed. 
  • Fold in 8 ounces of cool whip. 
  • 1/2 cup sour cream 
  • Blend until smooth. 
Layer in a glass bowl. 

  • Start with a layer of vanilla wafers. 
  • Then a layer of the vanilla pudding. 
  • Then a layer of the strawberries and Jell-O.
  •  Repeat layers. 
  •  End with Cool Whip and garnish with fresh strawberries (cooked in corn syrup) 

Amalie makes two layers and uses the excess to make a smaller one to share in the empty Cool Whip container.

Posted by

Thanksgiving dressing from Meg

DRESSING BEVERLY POAG'S

2 stalks celery, chopped

1 onion, diced

Margarine for cooking vegetables

1 8x8 inch pan cornbread , prepared the day before

1 (8-ounce) package Pepperidge Farm Dressing mix

1 can mushroom soup

1 can celery soup

1 can cream of chicken soup

2 cups chicken stock

2 eggs

1 tablespoon sage

Saute celery and onions in margarine.

Crumble cornbread,.

Mix all together and bake at 324 for 40 minutes in a greased

9 x 13 inch baking dish…

May make the day before serving and reheat.

BEVERLY POAG'S

Posted by
Subscribe to: Comments (Atom)