CREAM CHEESE DANISH

 

Preheat to 360 degrees.

Prepare a 9 by 11 Baking dish By greasing with butter or spray with Pam.

INGREDIENTS

2 -rolls of Pillsbury Crescent Rolls  (or sheets)

Lay one of the sheets in the prepared baking dish. For the cream cheese filling over the crescent roll sheet. But not all the way to the edge so you can pinch edges together later..

FILLING
Cream together until smooth.

·       2- 8 ounce cream cheese room temperature

·       1- egg

·       1- cup sugar or sweetner (I use 1/2 cup sugar and ½ c. Truvia with Monk Fruit)

Keep the second roll in the refrigerator until needed. When needed, Place it gently on top of the creme cream cheese filling. And pinch edges of Crescent Roll sheets together to seal.

TOPPING

·       1/2 stick butter

·       1 cup Sugar

·       1 Chopped nuts

 

The cut the butter into the sugar with two butter knives or a pastry blender until crumbly. Sprinkle topping over the dough. Then add chopped nuts over the topping.

MEG-Uses cinnamon sugar and omits the butter.

Bake at 350 degrees for 20 to 30 mins. Watch carefully so it does not get too brown. Cool completely before cutting into serving size pieces.

 

 

 original recipe Meg Fisher

RED CABBAGE AND APPLE SLAW

RED CABBAGE AND APPLE SLAW

Ingredients

• 1 tbsp shallots minced
• 1 tbsp dijon mustard
• 1 tbsp honey
• 1 tbsp apple cider optional (adds an extra apple-y element but not the end of the world if you don't add it!)
• 3 tbsp apple cider vinegar
• 3 tbsp olive oil
• salt a pinch (to taste)
• black pepper a pinch (to taste)
• 2 apples peeled, cored, and cut into matchstick sized pieces
• ½ head red cabbage, small-to-medium head shredded
• 2 scallions sliced on the bias

Instructions

• Whisk together shallots, dijon mustard, honey, apple cider, vinegar, olive oil, salt, and pepper until well combined.
• In a large bowl, combine the apple, cabbage, and scallions.
• Pour the vinaigrette over the vegetables and toss with tongs until everything is well combined. Serve.

Notes

• The best apples for this recipe are those that are sweet with a little tart bite like McIntosh or Honey Crisp.

Another delicious Cook with Kerry recipe.

PISTACHIO CAKE

Batter

• One box Duncan Hines Golden Butter Cake Mix

• One box Jello Instant Pistachio Pudding

• 8 ounces sour cream

• 4 eggs

• 1/2 cup Wesson buttery flavored oil

Pecan Cinnamon Sugar mixture

• One cup chopped pecans

• 1  tablespoon ground cinnamon

• 1/4 cup sugar

1. Mixed together the listed ingredients. pour one half into greased tube that has been sprayed
2. Spread half of the pecan cinnamon sugar mixture
3. Pour remaining batter into the pan
4. Sprinkle the rest of pecan, cinnamon, sugar mixture
5. BAKE  about 55 minutes at 350 degrees

FROM GLENDA GEOGHEGAN

CBS 2025-26

BACON-AND-CHEDDAR GRITS QUICHE

 

Bacon-and-Cheddar Grits Quiche Recipe 

Active Time: 1 hr 5 mins

Total Time: 3 hrs 45 mins

Yield: 10 serves

Spread cheese to the edge of the warm, bacony grits "crust" to prevent any custard from seeping out while the quiche bakes.

 

Ingredients

·       6 thick bacon slices

·       2 ¼ cups milk

·       2 tablespoons butter

·       ½ cup uncooked stone-ground grits

·       2 teaspoons kosher salt, divided

·       1 teaspoon black pepper, divided

·       2 ½ cups shredded sharp Cheddar cheese, divided

·       6 large eggs

·       2 ½ cups half-and-half

·       1 cup heavy cream

·       ⅓ cup sliced green onions

Directions

1. Preheat oven to 350°F. Cook bacon in a skillet over medium heat until crisp. Remove bacon; drain and crumble. Transfer 2 tsp. bacon drippings to a saucepan.
2. Bring drippings, milk, and butter to a boil over medium heat. Gradually whisk in grits, 1 tsp. salt, and ½ tsp. pepper; cook, whisking constantly, 15 minutes or until very thick. Remove from heat; let stand 10 minutes. Stir in 1 cup cheese; let stand 10 minutes. Stir in 1 egg; spread in a 9-inch springform pan coated with cooking spray.
3. Bake at 350°F for 25 minutes or until set and browned. Sprinkle remaining 1 ½ cups cheese over warm grits, spreading to edges. Let stand 15 minutes.
4. Reduce oven temperature to 325°F. Combine half-and-half, cream, onions, and remaining 5 eggs, 1 tsp. salt, and ½ tsp. pepper. Pour over grits; sprinkle with crumbled bacon. Place pan on a foil-lined baking sheet.
5. Bake at 325°F for 1 hour and 15 minutes or until lightly browned and just set. Let stand 20 minutes. Run a sharp knife around edges of quiche; remove sides of pan.

Tips

Make It Ahead: Bake up to 2 days ahead, and chill. Or prepare the recipe through Step 3, then top with custard and bake when you're ready for a hot quiche on a cold morning.

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Anna Mayhew

CBS 2025-26

 

Ingredients

      ·       6 thick bacon slices
·       2 ¼ cups milk
·       2 tablespoons butter
·       ½ cup uncooked stone-ground grits
·       2 teaspoons kosher salt, divided
·       1 teaspoon black pepper, divided
·       2 ½ cups shredded sharp Cheddar cheese, divided
·       6 large eggs
·       2 ½ cups half-and-half
·       1 cup heavy cream
·       ⅓ cup sliced green onions
Directions

1. Preheat oven to 350°F. Cook bacon in a skillet over medium heat until crisp. Remove bacon; drain and crumble. Transfer 2 tsp. bacon drippings to a saucepan.
2. Bring drippings, milk, and butter to a boil over medium heat. Gradually whisk in grits, 1 tsp. salt, and ½ tsp. pepper; cook, whisking constantly, 15 minutes or until very thick. Remove from heat; let stand 10 minutes. Stir in 1 cup cheese; let stand 10 minutes. Stir in 1 egg; spread in a 9-inch springform pan coated with cooking spray.
3. Bake at 350°F for 25 minutes or until set and browned. Sprinkle remaining 1 ½ cups cheese over warm grits, spreading to edges. Let stand 15 minutes.
4. Reduce oven temperature to 325°F. Combine half-and-half, cream, onions, and remaining 5 eggs, 1 tsp. salt, and ½ tsp. pepper. Pour over grits; sprinkle with crumbled bacon. Place pan on a foil-lined baking sheet.
5. Bake at 325°F for 1 hour and 15 minutes or until lightly browned and just set. Let stand 20 minutes. Run a sharp knife around edges of quiche; remove sides of pan.

Tips

Make It Ahead: Bake up to 2 days ahead, and chill. Or prepare the recipe through Step 3, then top with custard and bake when you're ready for a hot quiche on a cold morning.

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Mama's Italian Wedding Soup

 Mama's Italian Wedding Soup

This hearty soup was inspired by a soup I tasted at an Italian wedding. It is sure to please just about everyone! Serve hot with Parmesan cheese sprinkled on top.

·       Submitted by Eileen Mintz

·       Prep Time: 20 mins

·       Cook Time:  25 mins

·       Total Time: 45 mins

·       Servings: 10

·       Yield: 10 servings

Ingredients

      ·      1 pound extra-lean ground beef
·       2 eggs, beaten
·       ¼ cup dried bread crumbs
·       2 tablespoons grated Parmesan cheese
·       1 teaspoon dried basil
·       3 tablespoons minced onion
·       2 ½ quarts chicken broth
·       2 cups spinach - packed, rinsed and thinly sliced
·       1 cup seashell pasta
·       ¾ cup diced carrots

Directions

1. In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside.
2. In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs. Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside. Serve hot with Parmesan cheese sprinkled on top.

Nutrition Facts

             

Calories169
Total Fat 7g
Saturated Fat 2g
Cholesterol 71mg
Sodium 1045mg
Total Carbohydrate 13g
Dietary Fiber 1g
Total Sugars 2g
Protein 13g
Vitamin C 3mg
Calcium 39mg
Iron 2mg
Potassium 221mg

Baked Blueberry Cottage Cheese Bowls
High-protein breakfast or dessert with creamy, cheesecake-like texture. Simple ingredients, 30g protein per serving, ready in 35 minutes.

• Author: James Carter Jr 
  
  
  

• Prep Time: 5 minutes  Cook Time: 30 minutes

 Ingredients

• 1 ½ cups low-fat cottage cheese
• 2 large eggs
• ¼ cup maple syrup or honey (adjust to sweetness preference)
• 1 teaspoon vanilla extract
• ½ cup fresh or frozen blueberries
• Optional: a squeeze of lemon juice, cinnamon, or a pinch of salt

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease two 10-ounce ramekins or a small baking dish.

1. In a blender or food processor, combine the cottage cheese, eggs, maple syrup, and vanilla extract. Blend for 45-60 seconds until completely smooth and creamy with no visible curds.

1. Pour the mixture evenly into the prepared ramekins or baking dish.

1. Sprinkle the blueberries evenly over the top of the cottage cheese mixture.

1. Bake for 25-30 minutes, or until the center is set and the top is lightly golden. The bowls will puff up while baking.

1. Remove from the oven and let cool for 5 minutes before serving. The bowls will deflate slightly as they cool.

Notes

• Blending the cottage cheese mixture until completely smooth is crucial for avoiding a grainy texture. Blend for at least 45-60 seconds.

• If using frozen blueberries, add them directly from the freezer. You may need to add 2-3 extra minutes to the baking time. I used frozen strawberries.

• For a creamier texture, use full-fat cottage cheese instead of low-fat.

• Do not overbake, as the centers can become dry. The mixture should have a slight jiggle in the center when done.

Nutrition
Serving Size: 1 bowl
Calories: 280 kcal
Sugar: 26 g
Sodium: 450 mg
Fat: 6 g
Saturated Fat: 2 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 2 g
Protein: 30 g
Cholesterol: 190 mg
Find it online: https://www.benefitiany.com/baked-blueberry-cottage-cheese-bowls/

 

CLASSIC MEATLOAF

 Classic Meatloaf Recipe

• 1 1/2 pound lean ground beef
• 1 Cup diced onions
• 3/4 cup bread crumbs
• 1/3  cup milk, water or broth
• 2 eggs slightly beaten
• 1 teaspoon tomato paste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

TOPPING

• 3/4 cup ketchup
• 1 tablespoon white vinegar

 

STEP 1: Preheat Oven

Preheat the oven to 350°F and line a baking sheet with aluminum foil. Dice 1 cup of onion into very small pieces. The smaller the better - this will allow the meatloaf to stick together easier.

STEP 2: Mix Ingredients

Mix In a large bowl, mix together 1 ½ lbs lean ground beef (or beef/pork blend), 1 cup diced onion (chopped small), ¾ cup bread crumbs (or panko), ⅓ cup milk (or broth/water), 2 eggs, 1 tsp tomato paste, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp salt, and ¼ tsp ground black pepper. Combine everything really well.
👉 Do not use ketchup or vinegar in this step (it's for the topping added later)

Shape The Meatloaf

Option 1: Shape the meatloaf into a loaf with your hands and place it directly on the lined baking sheet.
Option 2 (my favorite hack): Pack the mixture into a greased loaf pan, then flip it upside down onto the baking sheet and lift off the pan.
👉 Why do it this way? It gives you a perfect loaf shape and crispier edges-no soggy bottom like traditional pan-baked meatloaf.

STEP 3: Bake + Mix Sauce

Bake uncovered for 40 minutes. While it's cooking, mix together the sauce topping: ¾ cup ketchup and 1 Tbsp white vinegar.

STEP 4: Spread The Sauce

Remove the meatloaf from the oven and spread the sauce mixture over the top and sides. Place back in the oven to bake for another 10 minutes, or until fully cooked inside.

STEP 5: Let Rest

Let the meatloaf rest for 10 minutes before slicing to allow the juices to distribute evenly. Serve and enjoy!

from Andi Anne

CAKES

 

$100 Chocolate Cake

5 MINUTE CHOCOLATE MUG CAKE

7 Egg Pound Cake

Banana Split Cake

Betty Feezor Buttermilk Lemon Pound Cake

Betty Feezor Chocolate Sauerkraut Cake

Betty Hayes Cake Butter Pecan Cake

BROWN SUGAR POUND CAKE

Caramel Apple Upside Down Cake

Cherry Dump Cake

Cherry Nut Cake

Chocolate Chip Cake

Chocolate Mayonnaise Cake

Chocolate Pound Cake and Icing

Coca Cola Cake

Coconut Cake

Coffee Pound Cake

Cold Oven Pound Cake

Easy Cherry Cheesecake Pie

Fresh Apple Cake Southern Living

Fruit Cocktail Cake

German Chocolate Bundt Cake

Glaze for Coffee Pound Cake

Honey Bun Cake

Mamaw’s Easy Chocolate Cake

Miniature Cheesecakes

Mint Chocolate Minicakes Recipe

New York Cream Cheesecake

Original Cheesecake with pastry crust

Peanut Butter Pound Cake

Pumpkin Cake

Pumpkin Cheesecake

Raw Apple Cake

Sandra's Carrot Cake

Sour Cream Pound Cake

Spicy Applesauce Cake

Sundrop-Pound-Cake

Wacky Chocolate Cake

Whipping Cream Pound Cake

Yvonne’s Lemon Pound Cake

CHOCOLATE PRETZEL TURTLES

 Ingredients

• 24 mini pretzels
• 24 chocolate covered caramels such as (unwrapped) Rolos
• 24 pecan halves
• Optional finishing touch: 3 tablespoons white or regular chocolate chips

Instructions
Preheat the oven to 350 degrees F.
Line a baking sheet with parchment paper
Lay the pretzels on top of the baking sheet in a single layer
Place a caramel on top of each pretzel, centered
Place the baking sheet in the oven and “bake” for 3 to 4 minutes -just enough time for the caramels to soften.
Remove the baking sheet from the oven and carefully but quickly place a pecan halve on top of each caramel and press down so the pecan almost touches the pretzel.
Allow the pretzel caramels to completely cool before serving.

Myra S

Optional touch: If you want to add a bit of flair to each turtle, melt the chocolate chips in a small microwave safe container in the microwave for 60 seconds. Stir the chocolate chips and heat the chocolate in the microwave again for 30 seconds if necessary. Dip a fork in the chocolate and drizzle the chocolate over each turtle. Allow the chocolate to harden before serving or packaging.

BANANA SPLIT CAKE

 CRUST:

2 c. crushed vanilla wafers

1 stick melted margarine

Pack in a square casserole pan for crust

FILLING:

Beat 2 eggs well, about 5 minutes with 2 sticks soft margarine and 2 cups confectionery sugar.  Mix well and pour on crust.

Slice 4 bananas on top of filling. 

Add 1 large can crushed pineapple.

Spread 1 large container of cool whip on top of filling and bananas and pineapple.  Add red cherries for color.

Glenda Thompson

Cranberry Apple Relish from Edna

Edna. dictated this on the phone.

Cranberry Apple Relish

1 bag fresh cranberries

4 or 5 apples peeled and cut into cubes

1 cup of sugar

Put a small amount water and these ingredients in a pan.

Bring to a boil and cook on medium.

Stir frequently until the Cranberries pop and the mixture Is done.

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.