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

  1. Beat the evaporated milk and instant pudding mix with an electric mixer for about 2 minutes or until thick.
  2. In another bowl, beat the cream cheese until light and fluffy, about 2 minutes.
  3. Add the pudding mixture to the cream cheese mixture until smooth.
  4. Stir in the lemonade concentrate and lemon zest, if using, until smooth.
  5. 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

  1. Preheat oven to 350 degrees
  2. Combine the flour, baking soda, and salt. Set aside.
  3. Cream together the peanut butter and butter.                                                        Then beat in the sugar, vanilla, and egg.
  4. Fold in the flour mixture and then fold in the chocolate chip.
  5. 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. 
  6. 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

  1. Preheat the oven to 350 degrees
  2. Spray a baking dish with Pam cooking spray
  3. Cook the spaghetti according to the directions on the package
  4. Brown and drain the hamburger meat
  5. Mix all the ingredients together in a large bowl
  6. Pour into the baking dish and sprinkle some additional cheese on top
  7. 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

  1. Preheat oven to 360 degrees
  2. In a standing mixer, mix the cream cheese, sugar and vanilla
  3. Mix in the eggs one at a time until well mixed
  4. Scoop the batter into the pie crust
  5. Bake for 40 minutes or until the center is almost set
  6. 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

  1. Cut up celery and onion and sauté in the butter until soft.
  2. Once the celery and onions are cooked place in blender, along with the raw oysters and their juice. Blend until liquefied.
  3. Pour this mixture over the stuffing mix, adding small amounts of milk until good and moist
  4. 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

  1. Preheat the oven to 350 degrees.
  2. Drain the pineapple (retaining 3 tbsps. of juice).
  3. Mix pineapple and cheese together, then combine with sugar and flour mix.
  4. Crumble up the stack of Ritz crackers, melt the butter and combine it with the Ritz.
  5. Grease one-quart glass dish and pour in pineapple mixture. Spoon Ritz over the top.
  6. 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:

  1. Sauté the onions in a large pan. Add ground beef, cook until brown.
  2. Rinse onions and beef in hot water. Drain water from meat and onions.
  3. Put meat and onions in a soup pot. Add other ingredients and cook for 30 minutes.
  4. Put the taco seasoning in a cup of water then add to soup mixture.
  5. 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

  1. Preheat the oven to 375 degrees.
  2. In a large mixing bowl, combine ¾ cup of flour, sugar, yeast, and salt.
  3. In a small saucepan, heat the milk, water, and butter to 120 to 130 degrees.
  4. Add to the dry ingredients and beat just until moistened.
  5. Stir in enough remaining flour to form soft dough.
  6. Turn onto a floured surface. Knead until smooth and elastic, about 6 to 8 minutes. 
  7. Cover and let rest for 10 minutes. 
  8. Divide dough into 12 pieces and shape each piece into rolls.
  9. 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.
  1.  

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

  1. Trim the okra stems, being careful not to cut into the pod.
  2. Place the okra in cleaned/sanitized pint jars with one clove of garlic in each. 
  3. Combine the water, vinegar, salt, and dill seed in a large pot and bring it to a boil. 
  4. Pour the liquid over the packed okra leaving a ½ in of head space. 
  5. Remove the air, clean the rim, and screw on the caps.
  6. 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

  1. Preheat the oven to 450 degrees.
  2. Cook the noodles according to the package in salted water.
  3. Grate the cheese. In a separate bowl beat the eggs, add the milk to the beaten eggs.
  4. Drain the noodles. 
  5. Grease a baking dish with margarine. 
  6. 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)
  7. Add a good dusting of pepper.
  8. Layer the rest of the noodles and the cheese on. 
  9. Add the remaining slices of butter. Dust the dish with pepper.
  10. Pour the egg/milk mixture over everything. Do not stir but allow the mixture to drain.
  11. Bake for 15 – 20 minutes. Do not over bake. 
  12.  

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

  1. Combine the oil and the sugar.
  2. Add the eggs and vanilla and beat for 2 minutes.
  3. Add the flour, salt, and baking soda. Mix well before folding in the apples and nuts.
  4. Put into a tube pan that has been greased and floured.
  5. Bake at 350 degrees for one hour to an hour and fifteen minutes.
  6. 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.

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