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LTT Family Recipes

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LTT Family Recipes - Page Text Content



2: Appetizers & Dips

3: Cheese Dip 2 cans Rotel tomatoes 1 mild tube of sausage 1 block Velveeta cheese Cook sausage and drain grease. Cut Velveeta into hunks and put in a microwave safe bowl and microwave. Every 30 to 40 seconds, check and stir so it doesn't burn. Continue till melted completely. Stir in sausage and Rotel tomatoes. Microwave when ready to serve to get hot and re-heat. Recipe courtesy of: Deb Sims | 3

4: Crunchy Cheese Wafers 2 sticks butter 1/2 lb. sharp cheddar cheese 1/2 tsp. red pepper 1 tsp. salt 2 cups plain flour sifted 2 cups rice krispies | Cream butter, cheese, salt and pepper. Add flour which has been sifted and measured. Mix rice krispies by hand. Roll into marble size balls. Place on ungreased cookie sheet. Dip table fork in ice water and mash each ball flat. Bake at 325 for 15 to 20 minutes. Don't get too brown. Recipe courtesy of: Mama (Lenora McClendon) | 4

5: Trash 3 sticks butter 1/4 cup Worch. sauce 2 tsp. garlic salt 2 tsp. onion salt 2 tsp. celery salt 1 lb mixed salted nuts 1 box shredded wheat squares 1 box each: Rice, Corn and Wheat Chex 1 box Cheerios 1 bag pretzels Melt butter and stir in worch. sauce and salts. Remove from heat and let stand. Mix sauce and dry ingredients in pan and cook altogether in oven at 225 for 2 hours stirring occasionally. Note: Dry ingredients mix best in large plastic garbage bag. Use large disposable roasting pan to cook in. Will probably make 3 - 4 pans full. Recipe courtesy of: Ma (Ina Rogers Turner) | 5

6: Sausage Cheese Balls 1 lb. sausage, hot, DO NOT COOK 1 lb. sharp cheddar cheese grated 3 cups Bisquick Mix together and roll into small balls. Cook at 350 for 20 minutes. Recipe courtesy of: Mom (Joann M. Turner) | Pineapple Dip 1 4 oz. can pineapple, (use just pineapple) 1 8 oz. pkg. cream cheese 1/2 cup nuts (walnuts or pecans) 1 tsp. pineapple juice Mix altogether and serve chilled. Recipe courtesy of: Laurie Turner | 6

7: Cream Cheese Ball 2 8 oz. cream cheese 1 8 oz. can crushed pineapple drained 2 cups chopped pecans 2 tbsp. onion finely chopped 1/4 cup bell pepper finely chopped 1 tsp. season salt Mix all together except 1 cup pecans. Make sure pineapple is drained well. Mix thoroughly. Shape into ball. Put remaining cup of pecans on wax paper and spread evenly. Roll cheese ball into pecans evenly. Recipe courtesy of: Laurie Turner | Salmon Ball 1 16 oz. can salmon 1 8 oz. cream cheese 1 tbsp. lemon juice 3 1/2 tsp. grated onion 2 1/2 tsp. horseradish 3/4 tsp salt dash worsh. sauce dash cayenne pepper 1/4 tsp. liquid smoke Mix everything except salmon with electric mixer. Gently stir in salmon. Shape into a ball and roll in:3/4 cup chopped pecans and 3 tbsp parsley Chill before serving Recipe courtesy of: Laurie Turner | 7

8: Spinach Dip 10 oz. frozen spinach drained 2 5 oz. canned water chestnuts 1 pkg. Hidden Valley Ranch Party Dip 1 1/2 8 oz. Sour Cream 3-4 spring onions chopped 1 pkg. Knorr Vegetable Soup Mix 1/2 cup mayo Mix all together and chill before serving Recipe courtesy of: Bonnie Barker | BACON & TOMATOE DIP 1 lb Bacon cooked and crumbled 1 Tomato peeled and chopped 1 8 oz Cream Cheese cubed 1/4 cup Mayonnaise 1/4 tsp Salt 1/4 tsp Pepper 1/4 tsp dried whole Basil 1 lb Round Bread Combine all except bread in electric blender on high speed 1 minute or till smooth. Cover and chill 1 hour. Cut bowl out of bread and fill with dip. Recipe Courtesy of: Laurie Turner

9: Baked Crab Dip 1 8 oz. cream cheese 2 tbsp. milk 7 oz. crab meat 2 tbsp. spring onion finely chopped 1/2 tsp. horseradish 1/4 tsp. salt Dash pepper Mix and put in baking dish. Sprinkle top with slivered almonds and dash paprika. Bake at 350 for 15 to 20 minutes. Recipe courtesy of: Laurie Turner | SPICY PRETZELS 16 OZ Bag Tiny Twist Pretzels 1 cup Vegetable Oil 2 Tsp Garlic Salt 2 Tsp Lemon Pepper 1 Tsp Cayenne Pepper Pour oil and spices into gallon zip lock bag to combine. Add pretzels, seal and gently shake to combine. Leave in bag for 6 to 24 hours, shaking bag every few hours OR bake at 200 for 1 hour stirring several times. Allow to cool before eating. Will keep in airtight container for 3 weeks. Recipe courtesy of: Laurie Turner | 9


11: Clam Chowder 1 lb Bacon cooked crisp and broken up (save grease) 6 - 8 medium potatoes diced small 1 large onion diced 4 cans minced clams half & half or small carton whipping cream Milk Salt & Pepper Tabasco Sauce Janes Crazy Mixed-up Salt In large stock pot, combine potatoes, onions and bacon, Set aside. In pan with bacon grease, add drained clams. Save clam juice. Cook covered on medium heat for about 5 minutes. Pour clams into stock pot with other ingredients along with clam juice. Pour in half & half or whipping cream and fill pot rest of way full with milk. Add salt, pepper and crazy mixed-up salt to taste. Add Tabasco sauce till desired hotness. Cook on low heat for about 2 hours or until potatoes are done, Stir constantly to avoid sticking on bottom. Recipe Courtesy of: Aunt Net (Jeanette Ward) | 11

12: Potato Soup 6 Bacon Strips 2 Onions chopped 2 Stalks Celery chopped 2 Carrots chopped Saute all together Peel and slice 6 med Potatoes Julienne 1 Potato in food processor for thickness Salt and Pepper Fill with water 1 inch above and cook till potatoes are soft. Recipe Courtesy of: Laurie Turner | 12

13: QUICK VEGETABLE SOUP 1 lb. ground beef cooked 1 can green beans 1 can corn 1 can carrots 1 can peas 2-3 potatoes diced 1 can diced tomatoes salt & pepper to taste Cook on medium heat till potatoes are done. Recipe courtesy of: Laurie Turner | 13

14: Brunswick Stew 3 lbs Potatoes 1 1/2 lbs Onions 6 (24 oz) Cans Tomatoes 3 (16 oz) Cream Corn 1 large 3 - 4 lb Roasted Chicken 1 1/2 lb Ground Beef 1 (12 oz) can Tomato Paste 1 lb Margarine 2 small Pork Tenderloins cooked in BBQ sauce Put everything through grinder. Use broth that everything is cooked in, Cook slowly about 2 hours. May need 1/2 cup vinegar and 1/3 cup Worcestershire sauce to taste. Recipe Courtesy of: Granddaddy (Joel McClendon) | 14

16: S A L A D S

17: Broccoli Layered Salad 1 Bunch Fresh Broccoli (use only florettes) 1 Small head Cauliflower (just use ends) 1/4 Head of Purple Cabbage (sliced into thin strips) 1/2 Sweet Onion 1/2 lb. Shredded Mild Cheddar Cheese Layer all the above in bowl. Then add dressing. | Dressing 1/4 cup Sugar 3 tbsp. White Vinegar 1 - 1 1/2 cups Mayonnaise Let dressing stand at least 15 minutes to dissolve sugar before pouring over raw vegetable mixture. Needs to marinate at least 2 to 4 hours. Fry 1 lb. of bacon and crumble on top just before serving. Recipe Courtesy of: Mom (Joann Turner) | 17

18: Pink Salad 1 Small can crushed Pineapple 1 pkg. Strawberry Jello Heat on stove till hot and remove from heat. Add 1/2 cup nuts , 1 cup Buttermilk and 9 oz. Cool Whip Mix together and refrigerate. Recipe Courtesy of: Ma (Ina Rogers Turner) | Chinese Slaw 2 (3 oz) pkgs raw Ramen Noodles crushed, 2 (10 oz) pkgs shredded cabbage with carrots, 8 green onions thinly sliced, 1/4 cup toasted almond slivers, 1/2 cup toasted sesame seeds Dressing: 1 cup vegetable oil, 1 clove garlic minced, 1 tbsp Peanut Butter, 1/8 tsp Chinese Mustard, 1/2 cup Sugar, 1/4 cup Soy Sauce, 1/2 cup Rice Wine Vinegar, 1/8 tsp Dry Mustard, 1/8 tsp Pepper. Slaw: Crush Ramen noodles and discard seasoning packets. Combine noodles with Cabbage, green onions, almonds, and sesame seeds in a large bowl. Mix well. Dressing: Combine oil, garlic, peanut butter, sugar, Chinese mustard, soy sauce, rice wine vinegar, dry mustard and pepper in a bowl. Mix well using a blender. Pour over cabbage and serve immediately.. Recipe Courtesy of: Deb Sims | 18

19: Apple Banana Salad 2 - 3 Hard, Med. Apples diced (may peel or not) 2 - 3 Bananas diced 2 Stalks Celery diced Red Grapes cut in half (optional) 1 cup chopped Pecans Mix all together in large bowl with enough mayonnaise to coat. Recipe Courtesy of: Mom (Joann Turner) | 19

20: BUD'S SALAD Cabbage Onions Carrots Cucumbers Celery Dressing: 1/4 cup oil 1/4 cup vinegar 1/2 cup sugar 1/2 tsp celery seed salt pepper Cut ingredients - DO NOT SHRED Mix dressing in saucepan, bring to boil. Simmer 3 minutes. Pour over salad. Refrigerate. Mix periodically for 3-4 hours before serving. Recipe courtesy of: Bonnie Barker | Grape Salad 8 oz cream Cheese softened 3/4 cup confectioners sugar 8 oz sour cream 1 tsp vanilla extract 1 lb seedless green grapes 1 lb seedless red grapes 1 cup brown sugar 1 cup pecans, lightly toasted and chopped Combine cream cheese, sour cream , sugar and vanilla. Fold in grapes. Combine brown sugar and pecan and sprinkle over grapes. Cover and refrigerate 12 to 24 hours. Recipe courtesy of: Laurie Turner | 20

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22: CORN SALAD 4 cans corn drained 2 cups mayo 4 cups sharp cheddar cheese shredded 1 bell pepper Mix and refrigerate till thick. Just before serving, stir in 1 bag of Chili Cheese Fritos crunched up. Recipe Courtesy of: Matthew Prosser | 22


25: Granddaddy's Bar-B-Q Sauce 2 tbsp Lemon juice, 2 cups Vinegar 1 cup Water, 1 tbsp Dry Mustard 1/2 Stick Butter, 2 tbsp Worstershire Sauce Ketchup for thickness, Brown Sugar for sweetness Recipe Courtesy of: Granddaddy (Joel McClendon) | 25

26: Southwestern Seasoning 2 Parts Salt 1 Part Black Pepper 1/2 Part White Pepper 1 Part Garlic 1 Part Paprika Recipe courtesy of: Laurie Turner | 26

27: MAMA'S SLAW DRESSING 1 tbsp Sugar 1 1/2 tbsp Cider Vinegar 1/2 tsp Salt add to 1 cup Mayonnaise Recipe courtesy of: Mama (Lenora McClendon) | 27

28: Cinnamon Sugar Mix equal parts sugar and cinnamon together or to taste. cinnamon sugar | Delanie's Cinnamon Biscuits Place Pillsbury Honey Butter biscuits on pan. Sprinkle with cinnamon sugar and cook as directed. Recipe Courtesy of: Delanie Turner | 28


31: Pork chops & Rice 4 to 6 Pork chops 1 Large Onion Minute Rice (uncooked) 1 Large can of Tomatoes Salt & Pepper to taste Cook pork chops in skillet until browned. Slice onion and lay one piece of onion on top of each chop. Pour uncooked rice over chops filling skillet. Blend canned tomatoes in blender to puree then pour over rice and chops filling skillet. Cook covered on low heat for about 1 hour. Recipe Courtesy of: Mom (Joann Turner) | Pecan Chicken 4 Chicken breast halves, skinned and boned 1/4 cup Honey 1/4 cup Dijon Mustard 1 cup Pecans chopped fine Place each piece of chicken between 2 sheets of waxed paper. Flatten to 1/4 inch thickness using a meat mallet or rolling pin. Set aside. Combine honey and mustard. Spread on both sides of chicken and dredge chicken in chopped pecans. Arrange chicken in a lightly greased, shallow baking dish. Bake at 350 for 30 minutes or until tender and brown. Recipe courtesy of: Laurie Turner | 31

32: Cheesy Mexican Chicken 6 small boneless skinless chicken breast 1 can cream of chicken soup 1/2 cup Milk 1 1/2 cups mild cheddar cheese shredded 1 pkg Taco seasoning mix 1 cup corn chips 4 1/2 cups cooked rice Put chicken in 9x13 sprayed baking dish.Mix soup, 1 cup cheese, Milk,and seasoning mix till blended. Spoon over chicken and cover. Bake 20 minutes at 375. Top with chips and remaining cheese, bake uncovered 10 minutes or until chicken is done and cheese is melted. Serve over rice. Recipe Courtesy of: Kalie O'Kelley | 32

33: FRIED CHICKEN Combine salt, pepper and flour. Dredge chicken through beaten egg and then through flour mixture. Cook in oil on stove top over medium heat for about 6 minutes on each side. Recipe Courtesy of: Deb Sims | 33

34: Louisiana Crawfish Etouffee 2 bags peeled and cooked crawfish tails 1 stick butter per bag of crawfish 1 large Onion diced Red and green Bell Peppers diced 2 cans diced tomatoes in large pot, add butter, onion, bell peppers and tomatoes. cook till tender. add crawfish. season with salt, pepper and cajun seasoning to taste. cook for about 20 minutes and serve over rice. Recipe courtesy of:Kalie O'Kelley AND jOSE lUNA

35: Chicken & Peppers 4-6 Chicken breast diced 1 large sweet onion diced large 2 green bell peppers diced large 2 yellow bell peppers diced large 2 red bell peppers diced large 2 orange bell peppers diced large salt pepper 2 cloves garlic diced small ground ginger in a large sauce pan brown chicken with garlic in olive oil adding salt and pepper to taste. transfer to separate bowl. In sauce pan add a little more olive oil and saute onions and peppers till tender. Add ground ginger to taste and add chicken back to peppers and onions. Serve over rice. Recipe courtesy of: Mom (Joann M. Turner)

36: Grilled Salmon 1 Salmon Fillet Lay fillet on cutting board skin side down. Using your fingertip, gently rub salmon locating any bones. Using eyebrow tweezers, gently pull out bones. | Slice salmon into 3 inch pieces. Coat with olive oil and place on hot grill. Cook closed for approximately 5 minutes. Do not turn. Sprinkle with dill and serve. Recipe Courtesy of:Mom (Joann Turner)

37: 37 | Chicken & Dumplings 1 box Swanson's Chicken Stock 3 cups Bisquick Milk 3-4 cooked chicken breast diced 1 stick butter salt & pepper to taste In a large stock pot put chicken broth and about half as much water. Add stick of butter. Warm to low simmer. In separate bowl, mix Bisquick and enough milk to be able to roll dough into marble size balls. Drop in broth and let cook on low simmer. If you cook to high, the balls will fall apart. As they cook, the broth will thicken. When the balls look doughey and cooked, turn heat off and add diced chicken. If it needs thickening, you can add a flour & water mixture. Salt & pepper to taste. Recipe Courtesy of: Mom (Joann Turner)

38: Easy Pot Roast In a slow cooker, put a medium size round roast. Add about 4 - 5 medium potatoes or 6-7 small red potatoes cut in half. Add 1 med onion cut in half and 6 - 8 peeled carrots cut on 2 inch lengths. Or, you can use a small bag of baby carrots. Add salt and pepper and about 1 cup water. Cover and cook on high for about 6 hours. Can throw together in the morning and will be ready for dinner or start in the evening and cook on low all night and will be ready for lunch next day. Recipe Courtesy of: Mom (Joann Turner) | 38

39: Mini Burgers in Gravy Mix 1 lb ground chuck with 1 medium onion diced fine and 1 egg. Pat into small burgers a little larger than a silver dollar. Place in skillet and brown on both sides. Remove from skillet. | With drippings still in pan, add 1/4 stick of butter and 1/4 cup flour. Whisk together to form roué. Add milk stirring constantly to form gravy. | Recipe Courtesy of: Mom (Joann Turner) | 39

40: Spaghetti - NOT FROM A JAR Brown ground beef, add chopped onion and chopped celery and cook till tender. Add chopped green pepper. Add garlic and canned tomatoes. (I use diced Italian seasoned) Add can of tomato sauce. Season with salt, pepper and Italian seasoning. Cook on medium heat for about 30 - 45 minutes. May have to add water as it cooks. If it needs to be thickened before serving, add 1/2 to whole can of tomato paste a little at a time. | In a separate boiler, bring water to boil. Add about 2 tbsp cooking oil and salt to water. Add spaghetti to boiling water and cook till tender. Strain in colander and rinse with hot water. Recipe Courtesy of: Laurie Turner | 40

42: "(SUGAR HONEY ICED TEA) on a Shingle In a large fry pan, brown ground meat. Drain in a colander to remove grease. Return to pan and add i medium onion chopped. Cook till tender. Add 1 can beef gravy. Can thicken with mixture of flour and water. Serve over toast. Recipe Courtesy of: Kalie Turner | 42

43: Meatloaf In a large mixing bowl, mix with hands about 2 lbs ground chuck, 1 medium onion chopped, 1 medium to large green bell pepper (optional), 2 eggs, bread crumbs or 1 sleeve crushed saltine crackers, 1 can stewed tomatoes. In a greased 9 x13 baking dish, place mixture shaped into a loaf. Pour small can of tomato sauce over top and cook at 400 for about 1 hour. Recipe Courtesy of: Laurie Turner | 43

44: BBQ Pork Cook large Pork Loin in crock pot for 6 hours on high with 1 cup water. When done, tear and break apart with fork. Add BBQ sauce and serve on hamburger buns. Recipe Courtesy of: Bonnie Barker | Orange Pork Loin Place large pork loin that has been trimmed of excess fat on roasting pan. Mix together 1/2 jar orange marmalade and about 1/2 cup orange juice. Baste pork with mixture and place in oven on 350 for about 1 to 1 1/2 hours. Baste several times while cooking. When done, baste with remainder of orange mixture. Serve in 1 inch slices. Recipe Courtesy of: Laurie Turner | 44

45: Grilled Hamburgers Pat out hamburger meat into patties. Place on hot grill. Cook on each side for about 5 minutes. Keep an eye on flames so not to burn. Douse flames with a small amount of water. Cheeseburgers Just before removing burgers from grill, place slice of cheese on top. After cheese starts to melt, remove burgers from grill and place in buns. Recipe Courtesy of: Granddaddy (Joel McClendon) and Pa (Jim Turner) | 45


47: Chinese Chicken Casserole 2 cups chicken, cooked and diced 1 cup celery chopped 1 cup cooked rice 3/4 cup mayonnaise 1 cup mushrooms chopped 1 small onion chopped 1 can cream of chicken soup 1/2 cup butter 1/2 cup almonds sliced 1 cup cornflakes Preheat oven to 350. Mix all ingredients together EXCEPT almonds, butter and cornflakes. Put in casserole dish. Melt butter, add almonds and cornflakes, Layer on top. Bake 35 minutes. Recipe Courtesy of: Aunt Net (Jeanette Ward) | 45

48: Broccoli Casserole 2 10oz pkgs frozen chopped broccoli 1/2 cup sharp cheese (grated) 1/2 cup mayonnaise 1 tbsp grated onion 1/2 can mushroom soup 1 egg beaten salt & pepper to taste cheese crackers Cook broccoli and drain. Beat egg. Blend in other ingredients EXCEPT cheese crackers. Add broccoli into mixture. Pour into buttered casserole dish. Crumble crackers and sprinkle on tip. Bake at 400 for 20 minutes. Recipe Courtesy of: Laurie Turner | Sweet Potato Crumble 3 cups cooked sweet potatoes add: 1 cup sugar 1 tsp vanilla 1/2 cup evaporated milk 2 eggs 1/2 stick butter Mix all ingredients and place in baking dish. Topping: 1 cup chopped pecans 1/2 stick melted butter 3 tbsp flour 1 1/2 cup brown sugar Mix all ingredients until crumbly and sprinkle over potatoes. Bake at 350 for 45 minutes or until firm. Recipe Courtesy of: Laurie Turner | 48

49: Stewed Squash 10 - 12 small yellow crooked neck squash. Slice and put in deep fry pan with 1 medium onion chopped and a spoonful of bacon grease. Cook till tender then mash. Add salt and pepper to taste. Recipe Courtesy of: Mom (Joann Turner) | Creamed Corn 12 Fresh Silver Queen Corn Cobs. With a sharp knife, cut corn off cob and then scrape cob to get corn milk. Add tbsp of bacon grease or butter. Fill pan with water and cook till tender. Add salt to taste. Can thicken with flour and water mixture. Recipe Courtesy of: Mama (Lenora McClendon) | 49

50: 2 cans Veg-all drained, 2 cans cream of chicken soup 2 cans cream of celery soup, 1 cup chicken broth 3 or 4 boiled eggs (optional), 1 medium onion chopped Butter casserole dish. Mix soups, veg-all and chicken broth together.Layer onion in bottom of dish.Pour soup mixture on top of onion.Layer sliced boiled eggs on top. Then layer chopped chicken. Crust: 1 cup milk, 1 cup mayonnaise, 1 cup self rising flour Pour on top and bake 350 for 1 hour. Recipe Courtesy of: Deb Sims | Chicken Pot Pie | 50

51: Country Eggs & Sausage Casserole 1/2 lb (2 cups) grated sharp cheddar cheese 1/2 tsp dry mustard 1/2 tsp paprika 1 tsp salt 1 cup sour cream 1 lb sausage, cooked, drained & crumbled 12 eggs Grease an 8 x 11 casserole dish. Put cooked sausage in bottom of casserole. Cover with 1/2 the sour cream mixed with seasonings. Beat eggs. Pour over casserole. Top with drops of the rest of the sour cream and seasonings and the cheese. Cook uncovered for 35 minutes at 350. Recipe Courtesy of: Laurie Turner | Hashbrown Casserole 1 2lb pkg frozen hashbrown potatoes, thawed 2 cups sour cream 2 cups grated cheddar cheese 2 tbsp minced onion 1 tsp salt pepper to taste 1/2 cup butter melted 1 can cream of celery soup Combine all ingredients in a large bowl. Pour in greased 9 x 13 pan. Sprinkle with 2 cups crushed frosted flakes or corn flakes and dot with butter. Bake 1 hour at 350 or until bubbly and brown on top. Recipe Courtesy of: Laurie Turner | 51

52: Mama's Chicken Casserole 2 cans Cream of Chicken Soup 8 oz Sour Cream Mix Together 8 Chicken Breast Boil till done. Pull apart and place pieces in greased baking dish. Sprinkle 2 pkgs crushed Ritz Crackers on top. Top with 1 stick butter. Bake at 350 or 400 for 30 minutes. Recipe Courtesy of: Mama (Lenora McClendon) | 52

53: Carrot Casserole 1 1/2 lb Carrots 1/4 tsp Salt 2 Sticks Butter 3 Eggs 1/4 tsp Cinnamon 1/2 tsp Baking Powder 1 1/2 cups Sugar 1/2 cup Plain Flour 4x Sugar for topping Cook carrots till soft. Place all ingredients in blender or food processor and mix together. Spray a 9 x 13 baking dish and bake till it sets and lightly browns on top at 350 approx. 45 minutes. Sprinkle with 4x sugar after cooling to serve. Recipe Courtesy of: Mom (Joann Turner) | 53

54: Macaroni & Cheese Boil about 3 cups macaroni in large pot of water till tender. Drain and rinse with cold water. Let stand to drain and cool. Shred 1 lb Sharp Cheddar cheese and 1 lb Monterey Jack cheese. Mix with hands in a large bowl with the well drained macaroni. Transfer to sprayed 9 x 13 baking dish. Beat 2 eggs with enough milk to fill the baking dish just below the macaroni. bake in oven at 400 till brown. Recipe Courtesy of: Laurie Turner | 54

55: Corn Casserole 1 can drained whole corn 1 can creamed style corn 2 beaten eggs 1 pkg Jiffy Corn Muffin mix 1 Onion chopped fine 2 tbsp green pepper chopped 1 stick margarine 1 pint sour cream 2 cups grated cheddar cheese salt & pepper to taste Saute onion and pepper in margarine. Fold corn into beaten eggs. Add Jiffy mix to egg mixture, then add onion and peppers. Put in 9x13 baking dish. Spread with sour cream and cheese and sprinkle with paprika. Bake 375 for 40 to 45 minutes. After removing from oven, cover for a few minutes before serving. Recipe Courtesy of: Mom (Joann Turner) | 55

56: B P A I K N E E D A P P L E | 1 20 oz can Pineapple Tidbits 1/2 cup Sugar 1 cup Sharp Cheddar Cheese 1 stick melted Butter 3/4 to 1 cup Ritz Crackers 3 tbsp Self Rising Flour Drain pineapple except 3 tbsp. Mix sugar, flour, cheese and butter together. Add pineapple. Bake at 350 till bubbly about 45 minutes. Crush Ritz crackers on top and return to oven to brown. Recipe Courtesy of: Laurie Turner | 56


59: CORNBREAD DRESSING Double Recipe 1/3 cup Flour 2/3 cup Cornmeal 3 Eggs oil Buttermilk Cook 450 till brown | Break up cornbread while still hot.Add chicken broth and butter - 1 stick butter for every 2 cans broth. 4 Eggs 1 cup Celery chopped 1 cup Onion chopped Cook 450 till brown. Recipe Courtesy of: Mama (Lenora McClendon) | 59

60: Cornbread (Best if cooked in black iron skillet) In large mixing bowl pour self rising cornmeal. Add 1 egg, 1 - 2 tbsp cooking oil and enough buttermilk to mix till pourable. Add 1 -2 tbsp cooking oil to skillet and heat on stovetop. Pour cornmeal mixture into pan and let edges fry till brown. Transfer to oven preheated to 400 and cook till top is brown. Recipe Courtesy of: Laurie Turner | Sausage Rings 1 lb uncooked sausage (room Temp) 2 1/4 cups bisquick 2/3 cup milk Divide sausage into 2 parts. Mix flour and milk as of consistency of biscuit dough. Roll out thin on floured board. Spread sausage evenly over dough. Roll in tight roll in waxed paper. Cut rolls into 1/2 inch rings and bake at 350 till light brown. Recipe Courtesy of: Mama (Lenora McClendon) | 60

61: Lindsey's Pumpkin Bread 3 1/2 cups plain flour, 2 tsp baking soda 1 1/2 tsp salt, 3 cups sugar 1 cup oil, 1/2 cup water 1 16 oz can of pumpkin, 2 tsp vanilla 4 eggs, 1 / cup chopped pecans, 1 tsp each of the following: cinnamon, nutmeg, ginger, cloves and allspice. Mix all with mixer and pour into 2 greased and floured pans. Bake at 350 for 1 hour or till done. Recipe Courtesy of:Lindsey Herring Prosser | 61

62: Pomegranate Martini 1 1/2 cups pomegranate juice 2 oz Absolute Citron Vodka OR white tequila 1 oz Cointreau liquor cup of ice splash of sparkling water and squeeze of lemon Shake all in shaker and pour in chilled glasses. Recipe Courtesy of: Laurie Turner | Russian Tea 1/2 cup Instant Tee 2 Cups Sugar 2 Cups Tang 1 tsp Cinnamon 1/2 tsp Cloves 1 lg pkg Lemonade with Sugar added or 3 small pkgs. Mix all together well. Mix approx. 2 tsp for 1 cup tea. Recipe Courtesy of: AuntNet (Jeanette Ward) | 62

63: TART MARGARITAS Lime wedges Salt 2 cups Fresh Lime Juice 1 1/2 cups Tequila 1/2 cup Triple Sec or other Orange Flavored Liqueur Cracked Ice Rub rim of 8 glasses with lime wedges. Place salt in saucer, spin rim of each glass in salt. Set aside. Combine remaining ingredients, shaking well. Pour into glasses. Recipe Courtesy of: Laurie Turner | 63

64: 64 | Sweet Ice Tea Go to Chick-fil-a and buy a gallon or two.

66: P I E S

67: Banana Split Pie 3 or 4 Bananas 2 cups Graham Cracker Crumbs 1 stick melted Butter 1 box Powdered Sugar 1 tsp Vanilla 2 eggs 2 sticks softened butter 1 lg can crushed pineapple drained 1 9 oz Coolwhip 3/4 cup chopped nuts 1 jar Maraschino cherries Combine graham crackers and melted butter. Press in 9x13 pan. Mix powdered sugar, 2 sticks butter, eggs, vanilla. Beat with electric mixer till fluffy, 4 min or more. Pour over crust and spread evenly. Cover with sliced bananas. Pour pineapple over bananas Sprinkle 1/2 of nuts over pineapple. Cover with Coolwhip. Sprinkle remainder of nuts on top and place cherries as desired. Refrigerate 1 hour before serving. Recipe Courtesy of: Laurie Turner

68: Chocolate Éclair Pie 3 cups Milk 2 lg pkgs Vanilla instant pudding 1 12 oz Cool Whip 2 boxes Graham Crackers 1 can Milk Chocolate Frosting Mix milk with pudding till thick. Fold in cool whip. Layer 9 x 13 pan with graham crackers, layer of cream, layer of crackers, layer of cream, layer of crackers. End with crackers on top! Top with frosting. Let chill overnight. Recipe Courtesy of: Laurie Turner

69: 4 layer Chocolate Pie 1st Layer 2 sticks margarine melted 2 cups flour 1 cup pecans chopped Mix and press into 9x13 pan. Bake 20 minutes at 350. Cool well. 2nd Layer 1 cup sugar 1 cup cool whip small carton 1 8oz cream cheese softened Mix well and spread on 1st layer. 3rd Layer 2 pkgs instant chocolate pudding 3 cups milk Beat at low speed for 2 minutes. Spread on 2nd layer. 4th Layer 9 oz cool whip Garnish with chocolate curls, nuts or cherries. Refrigerate over night or several hours before serving. Can also freeze ahead. Recipe Courtesy of : Laurie Turner | 69

70: Layered Pumpkin Pie 1 3/4 cup graham cracker crumbs 1/3 cup sugar 1 stick melted butter Mix together and pat in 9 x 13 pan 2 eggs 3/4 cup sugar 2 (8 oz) cream cheese Blend together till smooth and spread over crust. Bake at 350 for 20 minutes. 3 eggs 1 (16 oz) can pumpkin 1/2 cup sugar 1/2 cup milk 1/2 tsp salt 2 tsp cinnamon 1 env. unflavored gelatin 1/4 cup water Beat egg yolks, add remaining EXCEPT gelatin, water and whites. Cool 5 minutes till thick. Soften gelatin in water and add to mixture. Let cool. Beat whites till stiff. Add 1/4 cup sugar. Fold in pumpkin mix. Pour into pan over cream cheese mixture. Top with cool whip and nutmeg. Refrigerate overnight. Recipe Courtesy of: Laurie Turner | 70

71: Jiffy Pie 1 stick butter melted 1 cup sugar 1 cup self rising flour 1 cup milk Melt stick of butter in baking dish. Mix sugar, flour and milk and pour over melted butter. Spoon in 1 can pie filling. Bake in oven at 350 till brown on top. Recipe Courtesy of : Mama (Lenora McClendon) | 71

72: Brown Sugar Pie 2 pkgs Cream Cheese 1 large cool whip 1 packed cup brown sugar 2 graham cracker pie crusts Beat cream cheese with brown sugar and gently fold in cool whip. Pour into pie crusts. Refrigerate before serving. This is an original recipe courtesy of: Mama (Lenora McClendon)

73: Fried Pies Mix dried fruit with water to re-hydrate. Peel apart flaky canned biscuits and roll out thin. Place a spoon of fruit into center of biscuit and fold over. Pinch together with a fork. Fry in a pan of shallow oil over medium heat till brown on both sides. Drain on papertowel. Recipe courtesy of: Ma (Ina Rogers Turner) | 73

75: CHEESE CAKE 2 8 oz cream cheese, 1/2 cup of sugar 1/2 teaspoon vanilla, * Beat all 3 until well blended Add to the mixture: 2 eggs (beat until creamy) stir in 1/3 cup of white chocolate chips. Make sure you use a full 1/3 cup. Pour mixture into a pie crust. Sprinkle with about 1/3 chocolate chips (I use more to cover the entire pie :) ) Bake at 350 for 30 to 35 minutes. Recipe Courtesy of: Lindsey Herring Prosser | 75

76: Lemon Pie 1 can Eagle Brand Milk 1/2 cup Real Lemon Juice 1 Tub Cool Whip 1 Ready Made Graham Cracker Crust Mix all together and pour in crust and refrigerate. Recipe Courtesy of: Mama (Lenora McClendon) | 76

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81: Coconut Cake 1 box yellow cake mix 1 bag coconut 1 tsp coconut flavoring 1 can cream of coconut 1 can Eagle brand milk 1 large coolwhip Bake cake according to instructions adding 1 tsp coconut flavoring and almost 1/2 bag of coconut. After cake is done,let sit while mixing together eagle brand and coconut milk. Whisk till mixed. Using a fork, punch holes all over cake. Pour mixture over cake while punching holes so mixture will seep into cake. Allow cake to cool completely. After cake is cooled, top with coolwhip and remaining coconut. Refrigerate overnight. Recipe Courtesy of: Laurie Turner | 81

82: Graham Cracker Cookies 2 sticks butter 1/2 cup sugar cook for 2 minutes till thick add 1 tsp vanilla 1 cup nuts (pecans) put graham crackers in pan with sides lined with foil. Spread mixture on top. Cook in preheated oven at 350 for 10 minutes. Cool and cut into squares. Recipe Courtesy of: Laurie Turner | Dana's Apple Crisp 3 cans apple pie filling 1 box pudding cake mix, butter or white 3 sticks butter melted cinnamon brown sugar Pour apple filling in sprayed baking dish. Sprinkle cinnamon and brown sugar over top of apples. Pour dry cake mix on top. Cover with the melted butter and bake at 350 till brown. Recipe Courtesy of: Kalie O'Kelley & Dana Grier | 82

83: Trash Cookies 1 cup brown sugar 1 cup white sugar 1 cup butter 1 egg 3/4 cup oil 1 tsp vanilla 3 1/2 cup sifted plain flour 1 tsp soda 1 tsp cream of tartar 1/2 tsp salt 1 cup coconut 1 cup rice crispies 1 cup quick oats 1 cup chopped pecans 1/2 cup chocolate chips Cream sugar and butter. Add egg, oil and vanilla. Sift flour with dry ingredients. Add to sugar and butter mixture. Mix well. Add remaining ingredients. Drop by rounded tsp on ungreased cookie sheet. Bake at 325 for 12 minutes or until brown. Recipe Courtesy of: Bonnie Barker

84: Rum Balls 2 cups Vanilla Wafer Crumbs (crushed Fine) 1 cup Pecans (chopped Fine) 1 cup Powdered Sugar 2 tbsp Cocoa 2 tbsp White Corn Syrup 1/3 cup Rum or Brandy Mix well and shape into balls. Roll in powdered sugar or dry cocoa. Store tightly covered at least 1 week before serving. Recipe Courtesy of: Aunt Net (Jeanette Ward) | 84 | Granma's fudge 1 1/2 sticks butter 3 cups sugar 2/3 cup evaporated milk 1- 12 oz pkg chocolate chips 1- 7 oz marshmallow cream 1 cup chopped nuts 1 tsp vanilla melt butter, add sugar, milk and vanilla. microwave 3 minutes. stir and microwave another 2 minutes. do again a total of 5 1/2 minutes until boiling. gradually add chocolate chips and stir till melted. add marshmallow cream and stir really good. add nuts and pour into a prepared 9x13 pan. prepare pan by coating with butter, then add wax paper and then butter the wax paper. put in refrigerator and chill till hardened. recipe courtesy of: Kalie o'kelley

85: Divinity 3 Heaping cups Sugar 3 tbsp White Corn Syrup 1 cup Water Cook till soft ball. Pour over 2 egg whites beaten stiff, SLOWLY. NOTE: When syrup begins to boil, dribble a couple of drops into egg whites. Beat till thick and spoon QUICKLY onto wax paper. WILL NOT WORK WHEN HUMID OR RAINING!!! Recipe Courtesy of: Mom (Joann Turner) | 85

86: 7-UP Apple Dumplings 2 Granny Smith Apples 2 Sticks Butter Melted 1 1/2 cups Sugar Cinnamon 2 Cans Crescent Rolls 1 (12 oz) Can Mountain Dew Peel and core apples and cut into 8 wedges. Roll up 1 apple in each crescent roll. Lay into greased 9 x 13 baking dish. Melt butter in saucepan. Dump in sugar and barely stir. Add vanilla and barely stir. Mixture should be lumpy and grainy. Pour over dumplings and coat well. Pour Dew around edge of pan. Sprinkle cinnamon on top. Bake at 350 for 30 to 45 minutes. Don't let get too brown. Recipe Courtesy of: Laurie Turner | 86

87: PEANUT BRITTLE 1 cup White Corn Syrup 3 cups Sugar 1/2 cup Water 3 cups RAW Peanuts 3 tsp Butter 1 tsp Salt 2 tsp Baking Soda Boil sugar, syrup and water till thread spins 0r 250 degrees on candy therm. Add peanuts and stir continuously until temp reaches 280. Take off heat and add butter, salt and soda and stir well. Pour on non-stick baking sheet to cool. 1/2 batch will cover 1 baking sheet. Recipe Courtesy of: Pa (Jim Turner) | 87

88: PINEBARK 1 pkg Saltine Crackers 2 sticks Margarine 1 cup Brown Sugar (packed) 1 (12 oz) pkg Semi-Sweet Chocolate Line baking sheet and sides with foil. Line pan with crackers. Boil butter and brown sugar for 3 minutes. Pour over crackers. Bake at 400 for 7 minutes. Pour chocolate over and spread with spoon. Chocolate will melt while spreading. Recipe Courtesy of: Kalie Turner

89: Pecan Bars Crust 1 1/3 cup flour 2 tbsp brown sugar 1/2 cup butter Use pastry blender to sift together. Cook at 350 for 15 to 17 minutes. Top 1/2 cup brown sugar 2 eggs 1/2 cup dark corn syrup 2 tbsp melted butter 1/8 tsp salt 3/4 cup chopped pecans Mix in a bowl, spread over cooked crust. Cook at 350 for 35 minutes. Recipe Courtesy of: Laurie Turner | 89

90: Carole's Banana Nut Bread 1 stick softened butter 2 eggs 2 cups plain flour 1 tsp baking powder 1 cup pecans 1 1/2 cups sugar 3 large RIPE bananas 1 tsp soda pinch of salt Spray Bundt pan with Pam. Cream butter with sugar, then add eggs, bananas, flour, soda, baking powder, salt & pecans. Pour in pan and bake 350 for 45 minutes. Recipe Courtesy of: Kalie O'Kelley & Carole Fouts

91: Chocolate Trifle Brownie Mix Large Cool Whip 1 box (3 oz) Instant Chocolate pudding 1 box (3 oz) Instant Vanilla Pudding 3 cups Milk Make brownies as directed on package and let cool. Mix milk and pudding mixes, refrigerate until thick. In trifle bowl layer: 1/2 brownies 1/2 pudding 1/2 cool whip 1/2 brownies 1/2 pudding 1/2 cool whip sprinkle with chopped chocolate candy. Recipe Courtesy of: Allyson Brohm | 91

92: Pecan Balls 1 cup Pecans chopped fine as sand, 2 tbsp sugar, 1/2 cup butter, 1 tsp. vanilla, 1 cup plain flour, 1/2 tsp salt, approx. 1/2 cup powdered sugar. Add everything except powdered sugar in large bowl. Hand kneed until you can form a soft well blended ball. Roll out small balls and place on cookie sheet. Bake at 375 about 25 minutes. While still hot, roll in powdered sugar. Recipe Courtesy of: Mom (Joann Turner) | 92

93: White Chocolate Pretzels 1 lb White Chocolate or candy coating 3 cups thin Pretzels broken 1/4 inch long 1 1/2 cup Spanish Peanuts Melt chocolate in a double boiler then add nuts and pretzels. Mix well and drop by teaspoons on waxed paper. Recipe Courtesy of: Mama (Lenora McClendon) | 93 | Graham Cracker Cake 1 box graham crackers 3 sticks butter 2 cups sugar 1 cup milk 1 tbsp baking powder 1 cup coconut 1 cup pecans 5 eggs bake at 325 icing 2 1/2 cups sugar 1 cup evaporated milk 1 stick butter 1 can crushed pineapple drained cut back on milk if not thick enough Recipe courtesy of: Kalie O'Kelley

94: Instant Fudge Frosting 1 lb unsifted powdered sugar 1/2 cup dry cocoa 1/4 tsp salt 1 tsp vanilla 7 tbsp boiling water 6 tbsp soft butter Mix powdered sugar, cocoa and salt thoroughly. Add vanilla, and boiling water. Stir until smooth. Add soft, not melted, butter and stir or beat until smooth. Recipe Courtesy of: Mama (Lenora McClendon) | 94

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Laurie Turner
  • By: Laurie T.
  • Joined: about 10 years ago
  • Published Mixbooks: 1

About This Mixbook

  • Title: LTT Family Recipes
  • Tags: None
  • Published: almost 10 years ago