Alabama Cooperative Extension System
2016
Extension
Cookbook
Tallapoosa County Staff
Shane Harris
Sallie Mason
Sue Pemberton
Trent Carboni
Sarah Dickinson
Tallapoosa County Extension
125 N Broadnax St
Issued in furtherance of Cooperative Extension work, Acts of May 8
and June 30, 1914, in cooperation with the U.S. Department of Agriculture by the Alabama Cooperative Extension System (Alabama A&M
University and Auburn University).
Dadeville AL 36853
Phone: 256-825-1050
ACES
PAGE 2
PAGE 27
Holiday Fruit Cookies
3/4 cup sugar
1 stick butter
1 egg
1 3/4 cups self-rising flour
1 cup green and red candied cherries
1 cup coconut
Appetizers
1 cup chopped nuts
1/2 teaspoon cinnamon
1/2 cup buttermilk
1 cup chopped dates
1/2 teaspoon vanilla
Preheat oven to 350 degrees. Cream sugar and butter together.
Add egg and vanilla. Add flour, milk and spices. Stir in fruit
and nuts.
Bake 12 to 15 minutes. Makes 5—6 dozen cookies.
PAGE 26
Ultimate Cranberry Pudding Cake
6 tablespoons butter
2 cups white sugar
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
2 cups evaporated milk
1 (12 ounce) package cranberries
1 cup butter
2 cups white sugar
1 cup heavy cream
1 teaspoon of vanilla extract
Preheat oven to 325 degrees F (165 degrees C). Grease and
flour a 10 inch Bundt pan. Mix together the flour, baking
powder and salt. Set aside.
In a large bowl, cream together the 6 tablespoons butter and
2 cups sugar until light and fluffy. Beat in the flour mixture
alternately with the evaporated milk. Stir in the cranberries.
Pour batter into prepared pan.
Bake in the preheated oven for 50 to 60 minutes, or until a
toothpick inserted into the center of the cake comes out
clean. Let cool in pan for 10 minutes, then turn out onto a
wire rack and cool completely.
To make the Hot Butter Sauce: In a saucepan, combine 1 cup
butter, 2 cups sugar, and cream. Bring to a boil over medium
heat, reduce heat and let simmer for 10 minutes. Remove
from heat and stir in vanilla.
Serve slices of cake generously covered with hot butter
sauce.
ACES
PAGE 3
Bacon Brown Sugar Smokies
1 Package of Bacon
1 Package of Mini Smokies
½ Cup Brown Sugar
¼ teaspoon cayenne pepper (or to taste)
Toothpicks
Preheat oven to 425 degrees. Line a baking pan with foil.
Cut Bacon into thirds. Wrap 1 piece of bacon around each
mini smokie and secure with a toothpick.
Combine cayenne pepper and brown sugar and roll each
smokie in the mixture.
(Note: They can be frozen at
this point)
Place on prepared pans and
bake for 10 minutes.
Flip smokies and cook an
additional 10 minutes or
until bacon is crispy. (Add
an extra 5 minutes if baking
from frozen).
PAGE 4
ALABAMA COOPERATIVE EXTENSION SYSTEM
Jalapeño Popper Dip
1—4oz can diced jalapenos, well drained OR 4-6 fresh jalapenos, roasted and diced (include seeds if you like it really
spicy)
1 8oz package cream cheese, softened
1 cup sour cream
1 teaspoon garlic powder
2 cups shredded cheddar cheese
¾ cup shredded parmesan cheese
Topping
1 cup Panko bread crumbs
4 tablespoons butter or margarine, melted
¼ cup shredded parmesan cheese
1 tablespoon fresh parsley
Preheat oven to 375 degrees.
With a mixer on medium, combine cream cheese, garlic powder and sour cream until fluffy.
Add cheddar cheese, ¾ cup parmesan cheese, and diced jalapenos, mix well.
Spread into an 8x8 baking dish.
Combine bread crumbs, melted butter, ¼ cup shredded parmesan cheese, and parsley.
Sprinkle the crumb topping over the cream cheese mixture.
Bake 15-20 minutes, or until hot and breadcrumbs are golden
brown.
ACES
23
Five Flavor Pound Cake
1 cup butter, softened
1/2 cup shortening
3 cups white sugar
5 eggs, beaten
3 cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk
1 teaspoon coconut, lemon, rum, butter & vanilla extract
1/2 cup white sugar
1/4 cup water
1/2 teaspoon coconut, rum, butter, lemon & vanilla extract
Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease
a 10 inch tube pan. In a small bowl, combine flour and
baking powder. Set aside. In a measuring cup, combine
the milk and 1 teaspoon each coconut, lemon, rum, butter and vanilla extracts; set aside.
In a large mixing bowl, cream butter, shortening and 3
cups sugar until light and fluffy. Add eggs, and beat until
smooth. Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture. Spoon mixture into prepared pan.
Bake for 1 1/2 to 1 3/4 hours, or until cake tests done.
Cool in pan on wire rack for 10 minutes.
Turn cake out of pan onto wire rack. Place waxed paper
under rack to catch glaze drippings. Slowly spoon Five
Flavor Glaze onto top of hot cake. Cool completely.
To make the Five Flavor Glaze: In a saucepan, combine
1/2 cup sugar, water and 1/2 teaspoon each coconut,
lemon, rum, butter and vanilla extracts. Bring to a boil,
stirring until sugar is dissolved.
ACES
PAGE 24
Sweet and Salty Munch
Cream Filled Cupcakes
3 cups all-purpose flour
2 cups white sugar
1/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1 cup water
1 cup vegetable oil
1 teaspoon vanilla extract
1/4 cup butter
1/4 cup shortening
2 cups confectioners' sugar
1 pinch salt
3 tablespoons milk
1 teaspoon vanilla extract
PAGE 5
3 cups salted pretzels
2 cups bugles
2 cups fritos
1 cup Chex mix
1 cup roasted peanuts
1 1/2 cups M&Ms
1 pack of white chocolate bark or melting chocolate (i used
Ghirardelli melting chocolate)
Instructions
In a Large bowl pour your Pretzels, Fritos, Bugles, Chex Mix,
Peanuts & M&M's..
cups with paper liners.
Place the melting chocolate or bark in a bowl & microwave for
90 seconds. Stir and, if needed, heat an additional 15 seconds
until it’s smooth and creamy. watch it closely, keep stopping to
stir , it burns easily if you use this way! I recommend using a
double boiler, easier and you always get perfect melted chocolate.
In a large bowl, mix together the flour, sugar, cocoa, baking soda
Drizzle melted chocolate over the mixture in the bowl and mix
around to coat it all.
Directions:
Preheat oven to 375 degrees F (190 degrees C). Line 36 muffin
and 1 teaspoon salt. Make a well in the center and pour in the
each muffin cup half-full of batter.
Once fully coated, take a large cookie sheet and pour coated
mixture onto the sheet and spread it out and allow to cool completely.
Bake in the preheated oven for 15 to 20 minutes, or until a
Once cooled, break into pieces.
toothpick inserted into the center of the cake comes out clean.
Store in an air tight container- does NOT need to be refrigerated.
eggs, 1 cup milk, water, oil and 1 teaspoon vanilla. Mix well. Fill
Allow to cool.
Make filling: In a large bowl, beat butter and shortening together until smooth. Blend in confectioners' sugar and pinch of salt.
Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla.
beat until light and fluffy. Fill a pastry bag with a small tip. Push
tip through bottom of paper liner to fill each cupcake.
ENJOY!
ACES
PAGE 6
Hot Broccoli-Cheese Dip
1—8 oz. cream cheese
1 cup sour cream
1 (.7 oz.) Italian dressing mix
1 (10 oz.) package of frozen broccoli, thawed, well drained
1 (8 oz.) shredded cheddar cheese—divided
21
Turtle Cheesecake
2 cups vanilla wafer crumbs
6 tablespoons unsalted butter
14 ounces individually wrapped caramels, unwrapped
1 (5 ounce) can evaporated milk
1 cup chopped pecans
3 (8 ounce) packages cream cheese
1/2 cup white sugar
1 1/2 teaspoons vanilla extract
2 eggs
1/2 cup semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Butter one 9
inch springform pan.
Toast the pecans at 350 degrees F (175 degrees C) for 6
minutes. Remove pecans and set aside. Leave oven at 350 degrees C (175 degrees C). In a small saucepan, melt the unsalted
butter.
Heat oven to 350°F.
Beat cream cheese, sour cream and dressing mix in large bowl
with mixer until blended. Add broccoli and 1-1/2 cups cheddar; mix well.
Spread onto bottom of 9-inch pie plate sprayed with cooking
spray.
Bake 20 min. Sprinkle with remaining cheddar; bake 5 min.
or until melted.
Combine vanilla wafer crumbs with the melted butter then
press into the bottom of the prepared springform pan. Place
the pan onto a cookie sheet and bake for 10 minutes at 350
degrees F (175 degrees C). Remove and allow to cool.
In a double boiler, or a bowl set over barely simmering water,
melt the caramels in the evaporated milk. Stir until smooth.
Pour this over the cooled crust. Sprinkle the nuts over the top.
In a bowl, combine the cheese, sugar, and vanilla and beat until smooth, scraping down the bowl several times. Add the
eggs, one at a time and beat until smooth. Melt the chocolate
chips in the double boiler and mix into the cheese mixture.
Pour the batter over the caramel layer.
Bake at 350 degrees F (175 degrees C) for 40 minutes or until
barely set. Chill over night in the refrigerator before serving.
ACES
PAGE 22
Key Lime Cheesecake
1 1/2 cups graham cracker crumbs
PAGE 7
Rosemary & Sugar Mixed Nuts
1 (8.5 ounce) package mixed nuts
6 tablespoons butter, melted
24 ounces cream cheese, softened
2 tablespoons dried rosemary
1 cup white sugar
2 tablespoons kosher salt
1 tablespoon cornstarch
3 eggs
1 tablespoon grated lime zest
2 tablespoons butter, melted
1/2 cup brown sugar
2/3 cup key lime juice
Combine cookie or graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9 inch springform pan. Refrigerate.
In a large bowl, beat with an electric mixer the cream cheese,
sugar, lime peel, and cornstarch until smooth and fluffy.
Beat in eggs one at a time, blending just until smooth. Add key
lime juice with mixer on low. Finish mixing by hand.
Do not over beat, or cake will crack during baking. Pour batter
into prepared crust.
Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or
until set.
To minimize cracking, place a shallow pan half full of hot water
on lower rack during baking.
Turn oven off, and let cheesecake stand in oven 30 minutes with
the door open at least 4 inches. Remove from oven. Refrigerate
cake overnight, and up to three days.
Preheat an oven to 350 degrees. Line a baking sheet with
waxed paper.
Spread the mixed nuts into a single layer on the lined
baking sheet.
Roast the nuts in the preheated oven for 10 minutes.
Sprinkle the rosemary and salt over the roasted nuts. Mix
the butter and brown sugar together in a large bowl; add the
nuts and toss to coat evenly.
Spread the nuts again into an even layer on the lined baking
sheet to serve.
ACES
PAGE 8
21
Banana Split Cake
2 cups graham cracker crumbs
3/4 cup white sugar
1/4 pound butter, melted
2 (8 ounce) packages cream cheese
1 1/2 cups confectioners' sugar
4 bananas, sliced
1 (15 ounce) can crushed pineapple, drained
1 (16 ounce) container frozen whipped topping, thawed
1 (16 ounce) jar maraschino cherries, drained
12 ounces crushed peanuts
Side Dishes
Combine the graham cracker crumbs, white sugar and melted
butter. Mix together and press into a 9x13 inch cake pan; refrigerate until chilled.
Beat together the cream cheese and confectioners' sugar; spread
over graham cracker crust.
Layer bananas and pineapple over cream cheese mixture; cover
fruit with whipped topping.
Top with cherries and chopped nuts; refrigerate and serve
chilled.
ACES
PAGE 20
Short Bread Cookies
1 cup butter, softened
1/2 cup confectioners' sugar
1/4 cup cornstarch
1 1/2 cups all-purpose flour
9
Potatoes Au Gratin
1 Quart Sliced Potatoes
1 or 1 ½ cans Cream Of Mushroom Soup
½ Cup Of Milk
Preheat the oven to 375 degrees F (190 degrees C).
Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour.
½ to ¾ Cup Of Sharp Cheddar Cheese
1 three ounce can French fried Onion Rings
Beat on low for one minute, then on high for 3 to 4 minutes.
Drop cookies by spoonful 2 inches apart on an ungreased
cookie sheet.
Cook Potatoes until partially done.
Bake for 12 to 15 minutes in the preheated oven. Watch that
the edges don't brown too much. Cool on wire racks
Alternate layers of potatoes and soup mixture in a buttered
dish.
Combine soup, milk and cheese
At 20 minutes add onion rings to top. Cook 10 minutes but
watch closely because the onion rings are easy to burn.
13 X 9 Dish
350 degrees for 25 minutes
ACES
PAGE 10
Broccoli Rice Casserole
SOUTHERN BUTTERMILK PIE
1/2 cup buttermilk
6 cups fresh broccoli cut into bite sized pieces
2 cups cooked white rice
Sauce:
3 tablespoons butter
¾ cup onion, diced (about 1 small)
3 tablespoons flour
2 cups milk
¼ teaspoon each garlic & black pepper
½ teaspoon dry mustard powder
½ teaspoon paprika
salt to taste
3 tablespoons cream cheese
2 cups shredded cheddar cheese, divided
Preheat oven to 350 degrees.
1 3/4c cup sugar
2 large eggs
3 Tablespoons flour
pinch of salt
1 stick butter melted
1 teaspoon vanilla
1 teaspoon nutmeg
Cook onion and butter on medium-low heat until softened and
translucent. Stir in flour, garlic powder and pepper. Cook an
additional 2 minutes.
Preheat oven to 400°. Mix everything together and pour into
an unbaked 9" pieshell.
Gradually pour in milk while whisking. Continue whisking over
medium heat until thick and bubbly. Remove from heat and
add dry mustard, paprika, cream cheese and 1½ cups cheddar
cheese. Stir until melted.
Reduce oven to 350° and bake 45min. Cool to allow filling to
set.
Place broccoli in boiling water for about 2 minutes. You still
want it slightly crisp as it cooks more in the oven.
Stir together rice, broccoli and cheese sauce. Place in a greased
2 quart casserole dish. Top with remaining cheese and bake 35
minutes or until bubbly and cheese lightly browned.
Sprinkle the top lightly with nutmeg. Bake 15min.
17
ACES
PAGE 18
11
Cream Corn
2 (10 ounce) packages frozen corn kernels, thawed
1 cup heavy cream
1 teaspoon salt
2 tablespoons granulated sugar
1/4 teaspoon freshly ground black pepper
Desserts
2 tablespoons butter
1 cup whole milk
2 tablespoons all-purpose flour
1/4 cup freshly grated Parmesan cheese
Add all ingredients to list
Directions:
Print n a skillet over medium heat, combine the corn, cream,
salt, sugar, pepper and butter.
Whisk together the milk and flour, and stir into the corn
mixture.
Cook stirring over medium heat until the mixture is thickened, and corn is cooked through.
Remove from heat, and stir in the Parmesan cheese until
melted. Serve hot.
ACES
PAGE 12
Sweet and Spicy Green Beans
3/4 pound fresh green beans, trimmed
2 tablespoons soy sauce
1 clove garlic, minced
1 teaspoon garlic chili sauce
1 teaspoon honey
2 teaspoons canola oil
17
GARLIC ROASTED CARROTS
2 pounds carrots, diagonally cut into about 2 to 3-inch pieces
5 tablespoons butter
4 garlic cloves, minced
1/4 teaspoon salt
Directions:
1/4 teaspoon fresh ground pepper
Arrange a steamer basket in a pot over boiling water, and steam
chopped fresh parsley, for garnish
the green beans 3 to 4 minutes.
Preheat oven to 425F.
In a bowl, mix the soy sauce, garlic, garlic chili sauce, and honey.
Grease a baking sheet with cooking spray; set aside.
Heat the canola oil in a skillet over medium heat.
Add the green beans, and fry for 3 to 5 minutes.
our in the soy sauce mixture.
Continue cooking and stirring 2 minutes, or until the liquid is
nearly evaporated. Serve immediately.
Cut up the carrots and set aside.
Melt butter over medium-heat in a large nonstick skillet or pan.
Add garlic and cook for 3 minutes, or until lightly browned, stirring very frequently. DO NOT burn the garlic.
Toss the carrots with the garlic butter either in the pan or pour the
butter over them in a mixing bowl. Toss until well combined.
Transfer carrots to previously prepared baking sheet.
Arrange in one layer and bake for 22 to 30 minutes, or until carrots are tender.
Remove from oven and transfer to a serving plate.
Taste for seasoning and adjust accordingly.
PAGE 16
ITALIAN ROASTED POTATOES
ACES
Oven Roasted Parmesan Potatoes
butter, for greasing the pan
2 pounds russet potatoes
¼ cup olive oil divided
1 teaspoon Italian seasoning, crushed between fingertips
4 minced cloves garlic
salt and pepper
¼ cup grated Parmesan cheese, divided
red pepper flakes, optional
fresh chopped parsley, for garnish
cooking spray
1 teaspoon vegetable oil, or as needed
2 tablespoons freshly grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
2 pounds red potatoes, halved
1 tablespoon vegetable oil, or as needed
1/4 cup sour cream (optional)
Preheat the oven to 400 degrees F. Generously butter an
8x10-inch casserole dish.
Directions:
Peel and cut the potatoes in half lengthwise then lay each
half flat and slice lengthwise into ½-inch wide half moons.
Place the potatoes in a big mixing bowl and toss with 2 tablespoons of oil.
Spray a 9x13-inch baking pan or cast iron skillet with cooking
Toss with the seasoning, garlic, 1 teaspoon salt, ½ teaspoon
black pepper and half the Parmesan (plus a few pinches of
red pepper flakes if you like).
Pour into the casserole dish and scoop out any spices or
garlic left in the bowl.
Preheat oven to 400 degrees F (200 degrees C).
spray; pour in about 1 teaspoon vegetable oil to coat the bottom.
Mix Parmesan cheese, salt, garlic powder, paprika, and black
pepper together in a bowl.
Blot the cut-side of potatoes with a paper towel to remove any
Sprinkle a tablespoon of Parmesan over the top and drizzle
with a tablespoon of oil.
moisture. Place potatoes in a bowl and drizzle with 1 table-
Bake 30 minutes then remove from the oven and toss well.
Sprinkle the remaining Parmesan on top and drizzle with
the remaining oil.
Sprinkle potatoes with Parmesan cheese mixture; toss to coat.
Bake 25 more minutes. Toss well and season to taste with
more salt and pepper if needed.
Cinnamon Spice and Everything Nice by Reeni Pisano
spoon vegetable oil; toss until potatoes are lightly coated.
Arrange potatoes, cut-side down, onto the prepared baking
pan.
Bake in the preheated oven for 15 to 20 minutes. Turn potatoes to cut-side up; continue baking until golden and crispy,
about 15 to 20 more minutes. Serve with sour cream.
11
ACES
PAGE 14
Mama’s Chicken Casserole
1 can cream of chicken soup
1 can cream of celery soup
8 ounces sour cream
1/2 stick butter
1 sleeve of town house crackers
2 chicken breasts—cooked , deboned, shredded
Mix together soups and sour cream, set aside.
Place the chicken in casserole dish add the mixture on top.
Crush crackers and add the butter, put on top of the casserole.
Cook in 350 oven for 30 minutes.
15
Slow Cooker Creamed Corn
2—pounds frozen corn kernels - (2) 16 oz. packages
4 tablespoons butter—cubed
Nonstick cooking spray
1 cup frozen corn from above listed packages
1/2 cup heavy cream
4 oz. cream cheese cubed
1 cup ricotta cheese
1 tablespoon sugar
1 tablespoon flour
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon rosemary leaves
1/4 thyme leaves
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 teaspoon onion powder
Dash of cayenne pepper (optional)
4-6 strips bacon (cooked and crumbled) and green onions
Lightly spray slow cooker with nonstick cooking spray. Remove 1 cup corn from packages to blender and add all remaining corn to slow cooker.
Add all the remaining ingredients to your blender. Blend until
completely smooth. Add to slow cooker along with butter and
stir until evenly combined. Cook on high for 2-4 hours or low
4-6 hours, stirring occasionally. Taste and season with additional salt and pepper if desired.
Garnish with bacon and green onions (optional)
Recipe from: www.carlsbadcravings.com