Tuesday, August 23, 2011


Recipe submitted by Jodi Holmes

4 cups peeled, diced zucchini
1 grated carrot
1 grated onion
1 can cream of chicken soup
1 cup sour cream (don't use fat free - it has too much water)
1 box stove top stuffing
salt and pepper to taste
1 cup crushed cornflakes mixed with 1/4 cup melted butter

Preheat oven to 350. Boil zucchini in salted water for 4 minutes - drain. Mix all ingredients together in large bowl and place in greased 9" X 9" casserole dish. Top with cornflake crumbs. Bake 45 minutes, uncovered.
You can also add chopped cooked chicken to make this a one-dish meal!


This recipe was submitted by Jamaica Mangum 
16 oz. cream cheese
2 packets of ranch dressing (dry mix)
1 can of corn (drained)
1 can of green chilies 
1 cup chopped olives ( hand diced works best)
Mix together and enjoy with your favorite corn chips. Recipe 
can be cut in half but all the whole can of chilies.


This recipe was submitted by Jamaica Mangum
2 cups crunchy peanut butter
2 cups brown sugar
2 eggs
2 tsp baking soda
2 tsp pure vanilla extract---(make sure the ingredients do 
not have gluten)
1 bag chocolate chips
Preheat over to 350
cream together peanut butter, brown sugar, eggs, baking 
soda, and vanilla. 
Fold in chocolate chips
spoon onto parchment lined cookie sheet
Bake for 10-12 minutes.

Crock Pot Root Beer Pulled Pork

This recipe was submitted by Rosemarie Swallow
1 - 1 to 3 pound pork roast - I used a 1 1/2 lb pork sirloin tip roast
2 - tablespoons grill mates pork rub
2 - cups root beer
1 - small onion, cubed
2 - cloves garlic, chopped
2 - teaspoons liquid smoke
2 - tablespoons Yellow Label Syrup (Found at Walmart)
1 - 18 oz bottle Sweet Baby Rays BBQ sauce or use your favorite

Rinse the pork roast off with water and pat dry with a paper towel. Rub two tables spoons pork rub all over making sure to cover the whole pork roast. Heat a large skillet over medium high heat. Get the pan nice and hot and then add the roast. Sear the pork roast on all sides. Remove the roast from the pan and add to a crock pot. Add the onion, garlic, one teaspoon of liquid smoke and one cup of root beer.

Cover the crock pot and cook on low for 5-6 hours. When done remove the roast from the crock pot and discard the liquid and onions. Let the roast cool and then shred the pork into pieces using two forks. Return the shredded meat to the crock pot. Add the remaining one cup of root beer, BBQ sauce, yellow label syrup and remaining teaspoon of liquid smoke and stir to combine. Cook the shredded meat an additional hour on low. Serve on hamburger buns, rolls or hoagies.

Very Berry Black Berry Dump Cake

This recipe was submitted by Rosemarie Swallow

4 - cups fresh blackberries, drained
1 - 3 oz box raspberry or blackberry jell-o
1/3 - cup sugar or splenda
1 - 18 oz box yellow or butter cake mix
1 1/2 - cups water
1 - 2 - sticks butter, melted
(your preference, but I recommed two sticks)
1/2 - cup pecans pieces, optional

Preheat oven to 350 degrees. Spread berries into a 9 x 13 inch baking pan. Mix jell-O and sugar together and sprinkle over the berries. Sprinkle the cake mix over the jell-o and berries. If using nuts add them now. Pour the melted butter over the cake mix and then slowly add the water.

Bake @ 350 degrees for 35-45 minutes or until the top is golden brown and the cake is done when a toothpick inserted into the cake portion comes out clean. Let cool before serving. Serve with a dollop of whipped cream or vanilla ice cream.

Note: I used fresh blackberries that had been frozen. If using frozen berries make sure to drain off any of the juice before adding them to the baking pan.