Our Residents Recipes
Lemon Cheesecake
Recipe by Bill Bridges
Ingredients
- 1 can (5 ounces) evaporated milk
- 1 box (3.4 ounces) instant lemon pudding mix
- 2 boxes (8 ounces each) cream cheese, softened
- 3/4 cup frozen lemonade concentrate
- 1 teaspoon grated lemon zest (optional)
- 1 premade graham cracker crust or your favorite pie crust (baked if needed)
Instructions
- Beat the evaporated milk and instant pudding mix with an electric mixer for about 2 minutes or until thick.
- In another bowl, beat the cream cheese until light and fluffy, about 2 minutes.
- Add the pudding mixture to the cream cheese mixture until smooth.
- Stir in the lemonade concentrate and lemon zest, if using, until smooth.
- Pour the filling into the pie crust. Refrigerate at least 2 hours before serving
Chocolate Chip Peanut Butter Cookies
Recipe by Peggy Brimberry
Ingredients
- 1 ¼ Cups of Flour
- ½ Tsp. Baking Soda
- ½ Tsp. Salt
- 1 Cup Chunky Peanut Butter
- 1 Stick Butter, room temperature
- ½ Cup Brown Sugar
- ½ Granulated Sugar
- ½ Tsp. Vanilla
- 1 Egg
- 6 Oz. of Semi-Sweet Chocolate Chips, mini or regular
Instructions
- Preheat oven to 350 degrees
- Combine the flour, baking soda, and salt. Set aside.
- Cream together the peanut butter and butter. Then beat in the sugar, vanilla, and egg.
- Fold in the flour mixture and then fold in the chocolate chip.
- Scoop rounded tablespoons of dough onto uncreased cookie sheets (you can also use a small ice-cream scoop) and flatten slightly with a fork dipped in flour.
- Bake 8-10 minutes until cookies start to brown. Makes about 2 dozen cookies.
Baked Spaghetti
Recipe by Anna Bell Whitson
Ingredients
- 8 oz. box of spaghetti
- 1 lb. hamburger meat
- 1 can of creamy onion soup
- 1 cup of shredded cheddar cheese
- 10 oz. jar of ragu traditional sauce
Instructions
- Preheat the oven to 350 degrees
- Spray a baking dish with Pam cooking spray
- Cook the spaghetti according to the directions on the package
- Brown and drain the hamburger meat
- Mix all the ingredients together in a large bowl
- Pour into the baking dish and sprinkle some additional cheese on top
- Bake for 40-45 minutes
Three Step Cheesecake
Recipe by Janice Johnson
Ingredients
- 2 packages of Philadelphia Cream Cheese, softened
- ½ Cup of Sugar
- ½ Tsp. of Vanilla Extract
- 2 Eggs
- 1 Graham Cracker Pie Crust
Instructions
- Preheat oven to 360 degrees
- In a standing mixer, mix the cream cheese, sugar and vanilla
- Mix in the eggs one at a time until well mixed
- Scoop the batter into the pie crust
- Bake for 40 minutes or until the center is almost set
- Refrigerate for three hours and then serve
Thanksgiving Oyster Stuffing
Recipe by Marion Pritchett
Ingredients
- 3 stalks of celery
- ¾ of a large yellow onion
- 8 ounce container of fresh oysters
- 1 bag (12 oz) Pepperidge Farm (Herb Seasoned Classic stuffing)
- 1 tbs. Of butter
- ½ cup of milk
Instructions
- Cut up celery and onion and sauté in the butter until soft.
- Once the celery and onions are cooked place in blender, along with the raw oysters and their juice. Blend until liquefied.
- Pour this mixture over the stuffing mix, adding small amounts of milk until good and moist
- Either stuff into large turkey and cook according to the turkey instructions OR place in a greased casserole dish and bake uncovered for 35 minutes at 350 degrees
Pineapple Casserole
Recipe by Janice Johnson
Ingredients
- 1 Large Can of Pineapple Chunks
- 1 Cup of Sugar
- 3 Tbsp. of Flour
- 1 Cup of Grated Sharp Cheddar Cheese
- 1 Stack of Ritz Crackers
- 1 Stick of Butter
Instructions
- Preheat the oven to 350 degrees.
- Drain the pineapple (retaining 3 tbsps. of juice).
- Mix pineapple and cheese together, then combine with sugar and flour mix.
- Crumble up the stack of Ritz crackers, melt the butter and combine it with the Ritz.
- Grease one-quart glass dish and pour in pineapple mixture. Spoon Ritz over the top.
- Bake for 20 minutes.
Note: When I use this recipe, I usually double it.*
Taco Soup
Recipe by Melba Lee
Ingredients
- 1 Large Onion
- 16oz. Can of Ranch Style Beans (Black Label)
- 1 Can of Rotel Tomatoes
- 1 Pound of Ground Chuck
- 1 Package of Taco Seasoning Mix
- 16oz. Can of Pinto Beans
- 16oz. Can of Whole Corn (drained)
- 16oz. Can of Diced Tomatoes
Instructions
Instructions:
Sauté the onions in a large pan. Add ground beef, cook until brown.
- Rinse onions and beef in hot water. Drain water from meat and onions.
- Put meat and onions in a soup pot. Add other ingredients and cook for 30 minutes.
- Put the taco seasoning in a cup of water then add to soup mixture.
- Top with grated cheese and or sour cream and eat with nachos.
90 Minute Dinner Rolls
Recipe by Curtis Freeman
Ingredients
- 2 to 2 ½ Cups of All-Purpose Flour
- 2 Tbs. Sugar
- 1 Pack (1/4 Ounces) Quick Rise Yeast
- ½ Tsp. Salt
- ½ Cup of Milk
- ¼ Cup of Water
- 2 Tbs. of Butter
Instructions
- Preheat the oven to 375 degrees.
- In a large mixing bowl, combine ¾ cup of flour, sugar, yeast, and salt.
- In a small saucepan, heat the milk, water, and butter to 120 to 130 degrees.
- Add to the dry ingredients and beat just until moistened.
- Stir in enough remaining flour to form soft dough.
- Turn onto a floured surface. Knead until smooth and elastic, about 6 to 8 minutes.
- Cover and let rest for 10 minutes.
- Divide dough into 12 pieces and shape each piece into rolls.
- Arrange in a greased 9-inch round baking pan. Cover and let rise until doubled, about 35 minutes. Bake for 20 to 25 minutes or brown. Remove from pan to a wire rack to cool.
Pickled Okra
Recipe by Pear Kelley
Ingredients
- 3 ½ Pounds of Okra
- 1/3 Cup of Salt
- 3 Cups of Water
- 3 Cups of White Vinegar
- 2 Tsp. of Dill Seed
- 4 Cloves of Garlic
Instructions
- Trim the okra stems, being careful not to cut into the pod.
- Place the okra in cleaned/sanitized pint jars with one clove of garlic in each.
- Combine the water, vinegar, salt, and dill seed in a large pot and bring it to a boil.
- Pour the liquid over the packed okra leaving a ½ in of head space.
- Remove the air, clean the rim, and screw on the caps.
- Process for 15 minutes in a water canner.
Note: Please always be extremely careful when canning or pickling vegetables.
Granny’s Macaroni and Cheese
Recipe by Iva Dell Campbell
Ingredients
- 6 oz. of Elbow Macaroni
- 8 oz. of Sharp Cheddar Cheese
- 2 Eggs
- 8 oz. of 2% Low-fat Milk
- ½ Stick of Butter
- Salt and Pepper to Taste
Instructions
- Preheat the oven to 450 degrees.
- Cook the noodles according to the package in salted water.
- Grate the cheese. In a separate bowl beat the eggs, add the milk to the beaten eggs.
- Drain the noodles.
- Grease a baking dish with margarine.
- Layer half of the noodles and then half the cheese in the baking dish. Put small slices of butter over the cheese. (1/4 stick)
- Add a good dusting of pepper.
- Layer the rest of the noodles and the cheese on.
- Add the remaining slices of butter. Dust the dish with pepper.
- Pour the egg/milk mixture over everything. Do not stir but allow the mixture to drain.
- Bake for 15 – 20 minutes. Do not over bake.
Apple Nut Cake
Recipe by Anna Bell Whitson
Ingredients
- 1 ½ Cups of Crisco
- 2 Cups of Sugar
- 3 Eggs
- 3 Cups of Plain Flour
- 1 Tsp. of Salt
- 1 Tsp. of Baking Soda
- 3 or 4 Apples Cut into Small Pieces
- ½ Cup of Nuts
- 1 Tsp. of Vanilla
Icing
- 1 Stick of Butter
- 1 ½ Cups of Brown Sugar
- 3 Tbs. of Sweetened Condensed Milk
Instructions
- Combine the oil and the sugar.
- Add the eggs and vanilla and beat for 2 minutes.
- Add the flour, salt, and baking soda. Mix well before folding in the apples and nuts.
- Put into a tube pan that has been greased and floured.
- Bake at 350 degrees for one hour to an hour and fifteen minutes.
- Combine all the icing ingredients: Bring to a rolling boil. Cool completely and then pour over the cake.
Bobbie's Favorite Cheese Ball
Recipe by Bobbie Moody
Ingredients
- 2 8oz. Packages of Cream Cheese (softened)
- ¼ Cup of Chopped Green Pepper
- 2 Tbs. of Grated Onion
- 2 Tbs. of Salt
- 1 8oz. Can of Drained Crushed Pineapple
- 2 Cups of Chopped Pecans (Reserve one cup to cover the cheese ball.)
Instructions
Mix all the ingredients and make a rounded mold, cover with nuts.