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Joel's Favorite Cookin'

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BC: Thank you everyone who participated in making this special for my Mom, Donna! Don't ever forget that my Daddy, Joel, loved each and every one of you and he would've loved to have all of this at one time! We love you all! In Memory of Joel Wayne Hutcheson and his great taste in food!

FC: Church, Family, and Friends Recipes | Joel's Favorite Cookin'

1: Table of Contents Punch, Breads, and Dips .......................... Pg. 2 Soups and Vegetables ............................. Pg. 5 Main Dishes and Casseroles .................. Pg. 7 Cakes, Cookies, and Candies ................. Pg. 14 Pies, Pastries, and Desserts ...................... Pg. 18 "If I had hope in this life only, I would be of all men most miserable." "As for me and my house, we will serve the Lord."

2: Mock Champagne Punch - Angela Wallace 3 C. sugar 3 C. water 1 12oz. can frozen lemonade 1 C. white grape juice 2 2liter bottles Canada Dry Ginger Ale - Combine sugar and water in saucepan on hot stove and stir until clear. If it boils, let it cool. Add lemonade and white grape juice. When cool enough, split into 2 quart zip - lock bags and freeze. When ready to serve, pour 1 bag frozen base to 1 bottle of ginger ale. Serve 30 - 35 small punch cups. MawMaw Wallace Biscuits - Margaret Wallace 5 T. oil 10" IRON skillet (must be iron) 3/4 C. whole milk 2 1/2 C. flour (white lily) - Preheat oven to 475. Grease iron skillet and set aside. Mix milk and flour until smooth. Lightly dust an area with flour (counter top, wax paper, etc.). Turn dough onto floured area, and knead dough lightly. Turn rough edges under. Push out dough with fingers until dough is about 1/4" thick (do not roll with rolling pin). Use biscuit cutter and cut out biscuits. Place biscuits in skillet, top side down in oil and then flip the biscuit over. After all biscuits' are placed in the skillet, cook 12 to 15 minutes. (check bottom and tops for desired brownness.

3: Red Lobster Biscuits - Jackie Robins 2 C. Bisquick Baking Mix Dash of Garlic 2/3 C. Milk 1/4 C. butter 1/2 C. or more shredded cheese 1/4 tsp. garlic powder - Mix baking mix, milk, cheese, garlic, and drop by spoonfuls on greased cookie sheet. Bake at 450 for 8 - 10 minutes. Melt butter and mix garlic powder. Brush tops of biscuits and bake another 1 - 2 minutes. Homemade Salsa - Kesha Hutcheson 6 cans of Mexican stewed tomatoes 1 T. salt 1 onion (chopped) 2 havenro peppers 3 T. garlic 5 T. cilantro - Mix all ingredients, to personal taste. Refrigerate and serve with chips. Cheese Dip - Donna Hutcheson 1 pack ground beef 1/4 C. Milk 1 block Velveeta Cheese 1 can of Ro - tel 1 can refried beans - Brown ground beef, strain ground beef after it has been cooked. Mix all ingredients, cook until all cheese is melted. Ready to then serve with chips.

4: MawMaw Wallace Cornbread - Margaret Wallace 3/4 C. cornmeal (white lily) 8" IRON skillet 3/4 C. flour (white lily) 2 T. oil 1/2 tsp. sugar 3/4 C. whole milk - Preheat oven to 475. Grease 8" iron skillet with 2 T. oil and set aside. Mix remaining ingredients together until mixture is smooth. Pour into skillet and cook at 475 for 15 to 18 minutes (time will depend on oven). Cornbread should be golden brown top and bottom. This is for 4 servings. If you double it, use 10" skillet. MawMaw Wallace Breakfast Gravy - Margaret Wallace 1/4 C. flour (white lily) 10" IRON skillet 1/2 tsp. salt 5 T. oil (or bacon droppings) 1/4 tsp. black pepper 2 1/4 C. whole milk - Using Med. heat, stir all ingredients and cook stirring constantly with a WHISK. Cook until mixture begins to change color (light beige). Add 2 1/4 C. whole milk (stirring with whisk constantly). Cook until the gravy is the consistency of your choice. This Makes 2 C. of gravy.

5: Squash Relish - Yvonne Hutcheson 8 C. squash (cut up) 1 2oz jar pimentos 2 C. onion (chopped) 2 C. vinegar 2 C. bell pepper (chopped) 3 C. sugar 1/4 C. salt 2 T. celery seed 3/4 C. water 2 T. turmeric powder - Pour salt and water over squash, onion and bell pepper, let set for 2 hours. Drain and rinse vegetables. Mix other ingredients and bring to boil. Pour over vegetable. Put in fruit jars and seal. Sante - Fe Soup - Donna Hutcheson 2 lbs. ground beef 1 16oz can tomato wedges 1 16oz can black beans 1 1oz pkg. Ranch dressing mix 1 16oz can pinto beans 2 pkgs. taco seasoning 1 16oz can kidney beans Canned tomatoes 2 cans white shoe-peg corn 1/2 onion (chopped) 1 10oz can of Ro-tel tomatoes - Brown ground beef with 1/2 cup chopped onion. Add Ranch mix and taco seasoning with ground beef. Put all beans and tomatoes in pot. Add beef to mixtures. Fill the rest with canned tomatoes. Simmer for 2 hours. Serve with cheese, sour cream and Frito's chips. Boiled Peanuts - Donna Hutcheson 5 - 6 C. peanuts 4 T. salt - Put peanuts in a pot on the stove. Add water to cover all the peanuts. As they being to boil, add the salt. Let boil for about an hour checking them so they will be as soft or hard as you would like.

6: Joel's Homemade Chili - Donna Hutcheson 1 Lg. pack ground beef 1 T. chili powder 1 onion 1 can chili beans 1 jalapeño Canned tomatoes - Brown ground beef with onions and jalapeño. Strain meat, mix all ingredients together and bring to a boil. Stir occasionally. After this has boiled for 10 minutes, turn to low and simmer until ready to eat. Easy Jambalaya - Corrina Jeffreys 1 T. olive oil 1 Med. onion (chopped) 1 Med. green bell pepper (chopped) 1 Med. yellow bell pepper (chopped) 1 can (14 1/2 oz.) fire roasted or reg. diced tomatoes (undrained) 1 C. water 1 pkg. ZATARAIN'S Jambalaya mix (original) 1 lb. Lg. shrimp (peeled and de - veined) 1 pkg. (12 oz.) sausage (cut into 1/4" slices) 1/4 C. fresh parsley (chopped) - Heat oil in Lg. deep skillet or 5 qt. Dutch oven on Medium heat. Add onion and bell peppers. Cook and stir for 7 minutes or until vegetables begin to soften. Stir in tomatoes, water, and Jambalaya mix. Bring to boil. Reduce heat to Med. - Low and cover and simmer for 15 minutes. Stir in shrimp and sausage. Cover and cook 10 minutes longer or just until shrimp turn pink and rice and vegetables are tender, stirring occasionally. Remove from heat, let stand 5 minutes. Sprinkle with parsley

7: Baked Potato Soup - Lisa Quinn 8 cans of diced potatoes (or you can use left over potatoes) 1 Lb. bacon (fried crispy) 16oz. sour cream 3 C. milk 4 C. cheddar cheese (or Velveeta cheese 3 lb.) 1/2 C. flour 1 C. butter or oil - Brown flour on butter. Add milk, sour cream and cheese sirring until cheese is melted. Put potatoes in crock pot. Add bacon and cheese mixture. According to your preference, you can add more milk to make thinner. Cook in crock pot on low for 2 to 3 hours, or until potatoes get hot. Chicken Cheese Croissants - Lisa Quinn 3 cans croissants 2 cans chicken (drained and shredded) 2 Lg. cans of cream of chicken soup 1 bag shredded cheese 2 C. milk - Tear croissants on dotted lines and lay out. Put a tsp.. of chicken in middle of roll and a then a tsp. of shredded cheese. Roll up and pinch any opening closed. Place in a greased 11x13" pan. When finished with all 24 croissants, take what is left of the shredded cheese and chicken and add to the cream of chicken soup. Heat soup until the cheese is melted. Pour over rolls and bake at 350 until rolls are brown. Approximately 30 minutes.

8: Chicken and Rice - Donna Hutcheson 1 C. butter 1 pouch Lipton onion soup mix 1 C. rice 1 can cream of mushroom soup 1/2 tsp. salt 4 - 6 chicken breasts 1/2 tsp. pepper 2 C. water = Preheat oven to 350. Melt butter, put in the bottom of 9x13x22" pan. Sprinkle uncooked rice on butter. Place chicken on rice, salt and pepper. Add water, spoon on cream of mushroom soup over chicken. Sprinkle soup mix over entire pan. Cook for 1 1/2 hours. Chicken Pot Pie - Donna Hutcheson Pie: Topping: 4 Chicken breasts 1 C. self rising flour 1 can cream of chicken 1 C. Milk 2 C. broth 1 stick butter (melted) 1 Lg. can Veg - All (drained) - Pie: Boil chicken, de - bone and cut up into small pieces. Put in baking dish. Add cream of chicken soup, broth, and Veg - All. Topping: Mix and pour over all ingredients in baking dish. Bake at 350 for 45 minutes. One Pot Meal - Sandy Hammond 1 lb. pinto beans polish sausages potatoes - Cook pinto beans until almost done and are seasoned to taste. Cut potatoes into cubes, and slice polish sausages, add to pinto beans. Cook until beans and potatoes are tender. Serve with cornbread.

9: Corn Casserole - Joann Comeens 1 pkg. yellow rice 1 can Mexicorn 1/2 stick butter 1/2 C. cheese 1 can cream of chicken soup - Cook yellow rice first. After rice has been cooked, mix all ingredients except for cheese. Put ingredients in pan. Cover with cheese. Cover with foil and cook at 350 for 20 minutes. Chicken Noodle Casserole - Angela Wallace 1 lb. elbow macaroni 1/2 lb. grated cheddar cheese 1 20oz. canned white meat chicken (drained) Wyler's shakers bouillon - chicken garlic and herb flavor 1 can cream of chicken soup 1 can cream of celery soup 1 can cream of mushroom soup - Preheat oven to 375. Boil noodles until soft, adding a pinch of salt and black pepper and about 1 tsp of bouillon to boiling water as desired. Drain. In casserole dish, combine all ingredients except for cheese and another tsp. of bouillon to taste. Bake for 15 - 20 minutes, top with cheese and melt in oven.

10: Homemade Lasagna - Donna Hutcheson 1 1/2 lb. ground beef 1 box lasagna noodles 1 jar Ragu sauce (traditional) 2 pkgs. Mexican style cheese - Brown ground beef, boil 6 noodles and strain both. Add ragu to ground beef, and let simmer for 5 minutes. After meat has simmered in the Ragu sauce, you will layer the lasagna. You will have a total of 3 layers. The first two layers are: Meat, cheese, noodles. Your top layer is meat and cheese. Place in oven at 350 until cheese is melted on top. Mexican Casserole - Stephanie Wallace 1 rotisserie chicken (meat pulled off) 3 cup crushed corn chips 16oz salsa 1 can chili beans (drained) 16oz sour cream 8oz shredded Mexican blended cheese Spanish rice - Spread 3 cups of crushed corn chips in bottom of 13x9" casserole dish. Combine chicken, salsa, and drained chili beans. Spread over chips. Spread cooked Spanish rice over meat mixture. Spread sour cream over rice. Sprinkle shredded cheese over sour cream. Bake uncovered at 350 for 30 minutes or until bubbly.

11: Donna's Meatloaf - Donna Hutcheson 1 Lg. pack ground beef salt 1 onion pepper 2 eggs 1 jalapeño 1 1/2 C. oats - Mix all ingredients. Place in casserole dish evenly. Bake at 350 for 1 1/2 hours. When there is about 10 minutes left to bake, take out the meatloaf and spread ketchup on top. Place back in oven to finish cooking. Chicken Casserole - Kimberly Lindsey 1 pkg. pre - cut chicken fingers 1 family size can cream of chicken soup Ritz crackers 1 stick butter - Boil chicken. Shred chicken and mix with cream of chicken soup in casserole pan. Top with crumbled Ritz crackers. Before you put in oven to cook, cut up a whole stick of butter and spread out on top of crushed Ritz crackers. Bake at 375 for 30 - 35 minutes. Black Bean Casserole - Dorothy Davis 2 5oz pkgs. yellow rice 1 lb. shredded cheese 1 - 2 pkgs. Taco seasoning 1 1/2 lb. ground beef 2 cans black beans (not soup) 1 Med. onion (chopped_ - Cook rice as directed. While rice is cooking, brown ground beef. Add onion and cook until tender. Add taco seasoning to mixture. Add black beans and heat 3 to 4 minutes. You may need to add a little water, but you don't want it soupy. Place ground beef/black bean mixture in bottom of 13x9x2" dish. Put rice on top of mixture, and cheese on top of rice. Bake at 350 until cheese melts.

12: Cornbread Dressing - Margaret Wallace Make cornbread for dressing and set aside to cool: 5 C. flour 5 C. cornmeal 1 tsp. sugar 6 Lg. eggs 1 Sm. can evaporated milk - Pour and stir in enough regular milk to make mixture as if you were making regular cornbread. Pour in well greased pan or pans (depending on the size of the pans). Cook in 450 oven for about 15 to 20 minutes (browned on top and bottom). Turn out of pan and set aside to cool. When bread is cooled, crumble bread. 10 C. crumbled cornbread 1/4 C. celery (chopped) 1/3 C. green pepper (chopped) 7 tsp. sage 2 Lg. onions (chopped) 1 T. fresh ground black pepper 1/2 tsp. salt (or salt to taste) 1 Sm. can evaporated milk Add chick or turkey broth to make mixture thin like making bread (about 2 quarts of broth). Use 2 9x13" Pyrex baking dish. Cut 1/2 stick butter into bottom of each baking dish. Bake at 375 for 30 - 40 minutes depending on the texture of dressing you desire. Let stand a few minutes, and serve warm.

13: Shepherd's Pie - Joyce Robins 1 lb. ground beef Mashed potatoes 1 can Veg - all 1 C. cheddar cheese 1 can stewed tomatoes - Brown ground beef and drain. Pour into casserole dish. Spread veg - all and stewed tomatoes over ground beef. Top with mashed potatoes (homemade is best) and cheddar cheese. Put in oven at 375 until golden brown. Tater Tot Casserole - Joyce Robins 1 - 1 1/2 lb. ground beef 1 can Del - Monte mix vegetables (drained) 2 cans cream of mushroom soup 1 C. shredded cheddar cheese 1/2 bag or small box tater tots - Brown ground beef and drain. Pour into glass pan. Spread the two cans of cream of mushroom soup evenly over ground beef. After draining mixed vegetables, pour over cream of mushroom soup. Top with cheddar cheese and Tater tots. Bake on 375 for 35 - 40 minutes or until cheese and tots are lightly brown. Ham and Cheese Roll Ups - Faye Cockrell 1 pkg. ham 1 pkg. cream cheese - Cut cream cheese length wise and place in middle of ham. Roll up, slice and serve cold. Can add a green onion in each slice if desired.

14: Peanut Butter Balls - Donna Hutcheson 1 C. graham crackers (crushed) 1 1/4 C. crunchy peanut butter 1/2 C. powdered sugar 1 1/2 C. rice crispy cereal 1 2oz. almond bark (chocolate or white) - Set almond bark aside. Mix remaining ingredients in large bowl and roll into small balls. Set in refrigerator for 1 hour. melt almond bark, dip balls into melted almond bark, and place on wax paper. Allow to cook. Makes 44 - 48 balls. No Bake Oatmeal Cookies - Donna Hutcheson 2 C. sugar 3 C. oats 1/4 C. cocoa 1/2 C. nuts 1/2 C. Milk 1 T. vanilla 1 stick butter - Mix all ingredients except for oats. Heat until it comes to a rolling boil. Let it boil for 5 minutes, add oats and remove from heat. Drop by tablespoon onto greased wax paper. Let cool until chocolate hardens. Homemade Sugar Cookies - Gena Lindsey 2 1/4 C. all purpose flour 1 C. brown sugar 1 tsp. baking soda 2 T. vanilla 1 tsp. salt 2 Lg. eggs 1 C. butter (softened) 3/4 C. sugar - Preheat oven to 375. Combine all ingredients. Once mixed well, drop onto greased cookie sheet. Bake 8 to 10 minutes. This makes thin soft cookies.

15: Peanut Butter Oatmeal Cookies - Dorothy Davis 2 C. sugar 1 tsp. vanilla 1 stick butter 1 C. peanut butter 3/4 C. evaporated milk 3 C. quick oats - Mix sugar, butter and milk. Bring to a boil. Boil for 4 minutes, stir constantly. Remove from heat, then add vanilla and oats. coat oats well, then add peanut butter. Coat well quickly while hot. Drop by teaspoon onto wax paper. Let cool. Homemade Red Velvet Cake - Hazel Scott Cake: Cream Cheese Icing: 1 1/2 C. oil 1 8oz cream cheese 2 1/2 C. flour 1 stick butter 1 C buttermilk 1 box powder sugar 1 tsp. vinegar 1 cup nuts 1 1/2 C. sugar 2 eggs *Soften butter before mixing 1 tsp. vanilla 1 1oz red food coloring - Cake: Mix all ingredients well. Grease pans lightly and flour greased pans. Line pans with wax paper (3 round pans). Bake at 325 until sides pull away from pans. Approximately 40 - 45 minutes. Icing: Mix all ingredients except for nuts. When mixed well, add nuts.

16: The Perfect Cheesecake - Jessie Wallace * you need a roaster oven and springform pan Butter 1/2 C. graham cracker crumbs 6 8oz pkgs. cream cheese (room temperature) 1 1/2 C. sugar 5 eggs 1 tsp. vanilla 1 T. lemon juice - Generously butter bottom and sides of 9 1/2" springform pan. Sprinkle graham cracker crumbs evenly over bottom of pan. In a large mixing bowl beat cream cheese until smooth. Add sugar and continue to beat until smooth. Add eggs beating well after each addition. Stir in vanilla and lemon juice. Pour into prepared springform pan. Cover pan with aluminum foil. Pour 3 quarts hot water into insert pan. Place springform pan on rack and place in roaster. Cover and bake at 325 degrees for 1 1/2 hours. Carefully remove and let cool, then refrigerate before serving. Rice Krispies Treats - Eddie Wallace 1/4 C. butter 6 C. Rice Krispies Treats 1 pkg. Reg. marshmallows (about 46) - Melt butter in large sauce pan over low heat. Add marshmallows and stir until completely melted. Remove from heat, add cereal, and stir until well coated, but hurry. Press mixture evenly using battered spatula or wax paper into 13x9x2" pan.

17: MawMaw and PawPaw Wallace Christmas Pecan Sandies - Margaret and William Wallace 3/4 C. butter 2 C. sifted flour (self rising) 6 T. sugar (sift, then measure) 2 T. light brown sugar 1 C. pecans 1 egg separated (save at least 36 pecan halves) 1 tsp. vanilla flavoring (chop the remaining pecans) 1/2 tsp almond flavoring - Preheat oven to 350. Cream the butter, sugar (white and brown), egg yolk, vanilla and almond flavoring until mixed well. Add the flour 1/4 C. at a time mixing well after each addition. After all the flour has been added and mixed well, add the chopped pecans. Beat egg whites separately until frothy and set aside. Put a T. of sugar (white) in a small flat dish. Roll the cookie dough into small balls (about 1 to 1 1/2"). Dip one side of the ball in the egg white, then dip in the sugar. Then put on (pam sprayed) cookie sheet, press the ball down. Put 1 pecan half on top and cook for 15 minutes. Remove from cookie sheet while hot and put on wire rack to cool. Homemade Ice Cream - Donna Hutcheson 2 C. sugar 1 can pet milk 2 eggs 1 tsp. vanilla - Blend all ingredients, and pour in an ice cream maker. Fill with milk to the fill line. If you would like a fruit in your ice cream, just add the amount and kind of fruit you would like and blend with other ingredients.

18: Pecan Pie Pockets - Margaret Wallace Vegetable oil for cooking 1 tsp. vanilla extract 1 C. sugar 1/8 tsp salt 2/3 C. light corn syrup Flour, for dusting 1/3 C. butter 1 pre - made pie crust 2 Lg. eggs 1 egg yolk (beaten) 1 1/2 C. chopped pecans Confectioner's sugar - In a Dutch oven or deep fryer, heat the oil over medium heat at 350. In a medium saucepan, combine the sugar, corn syrup, butter and eggs. Stir in the pecans, vanilla and salt. Bring to a boil over medium heat, reduce the heat and simmer 10 minutes. On a lightly floured surface, unroll the pie crust. Cut out rounds using a 4 1/2" cutter. Re - roll the dough as needed. Repeat the procedure with the remaining dough. Place 1 pie crust round on a clean, flat surface. Lightly brush the edges of the crust with the beaten egg yolk. Place 1 heaping T. of pecan mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and pecan mixture. Fry the pies in batches until browned, 1 to 2 minutes per side. Drain on paper towels, lightly dust with confectioners' sugar, if desired. Buttermilk Pie - Sandy Hammond 1 C. buttermilk 1 stick butter (melted) 3 eggs 3 tsp. flour 2 C. sugar 1 tsp. vanilla 2 unbaked pie shells - Mix flour and sugar. Add other ingredients. Blend until smooth. Pour into 2 unbaked pie shells. Bake on 425 for 10 minutes. Reduce heat to 325 and bake for 50 minutes.

19: Von's Banana Pudding - Yvonne Hutcheson 1 1/3 C. sugar Pinch of salt 3 eggs 4 Lg. (or 5 Sm.) bananas 1/2 C. flour 1 pkg. vanilla wafers 1 1/2 tsp. vanilla 3 1/2 C. milk - Separate eggs, saving whites for meringue. In a medium saucepan, combine milk, sugar, flour, and vanilla until very warm. Beat egg yolk and pour into mixture. Cook until thickened. Remove from heat. In separate bowl, layer wafers, bananas, and pudding. Repeat. Top with meringue and put in oven at 450 until slightly brown. Joel's Chocolate Pie - Donna Hutcheson 1 1/2 C. sugar 3 egg yolks 2 C. water or milk 1 9" pie shell 2 T. cocoa 1/2 stick butter Meringue Topping 1/2 C. flour 3 egg whites 1 tsp. vanilla 1/3 C. sugar Dash of salt 1/2 tsp. vanilla - Heat pie shells as directed. Mix flour, sugar, cocoa, and enough water to make paste. Beat egg yolks (set whites aside for meringue). Heat remaining water, butter until thick (like pudding). Add vanilla, put in oven until meringue is brown. Meringue: Take egg whites, beat until fluffy. Slowly add sugar until stiff and glossy. Add vanilla, top pie.

20: Peach Cobbler - Donna Hutcheson 1 Lg. can of peaches (chopped) 1 stick butter 1 C. sugar 1 tsp. cinnamon Cobbler: 1 can of water (use peach can) flour and milk - Mix ingredients. Let come to boil on stove. When it comes to a boil, add cobbler (like done with Chicken and dumplings). After all dumplings are added, cut temp down to low and let cook for 30 minutes. Topsy Turvy Apple Pie - Faye Cockrell Glaze and Crust Filling 1/4 C. brown sugar 2/3 C. granulated sugar 1 T. butter (melted) 2 T. all purpose flour 1 T. corn syrup 1/2 tsp. ground cinnamon 1/2 cup pecan halves 4 C. thinly sliced peeled 1 box refrigerated pie crusts apples (4 Med.) (soften as directed on box) - Heat oven to 425. In 9" glass pie plate, mix brown sugar, butter and corn syrup. Spread evenly in bottom of pie plate. Arrange pecans over mixture. Make pie crusts as directed on box for two - crust pie, placing bottom crust over mixture in pan. In a small bowl, mix granulated sugar, flour and cinnamon. Arrange half of apple slices in crust lined pie plate. Sprinkle with half of sugar mixture. Repeat with remaining apple slices and sugar mixture. Top with second crust; seal edge and flute. Cut slits in several places in top pie crust. Place on pie sheet of foil on middle oven rack in oven. Bake 8 minutes. Reduce oven temp. to 350 and bake 35 to 45 minutes longer or until apples are tender and crust is golden brown. Immediately run knife around edge of pie to loosen. Place serving plate upside down over pie; turn serving plate and pie plate over. Remove pie plate.

21: Chocolate Cobbler - Dorothy Davis 1 stick butter 1/2 C. & 3 T. cocoa 2 C. self rising flour 1 C. milk 2 C. & 1 1/2 C. sugar (divided) 3 C. boiling water - Melt butter in Lg. baking dish. In a separate bowl combine Flour and 1 1/2 C. sugar and 3 T. cocoa. After this is mixed well, add milk and mix well. Spoon into the buttered dish, but do not stir the butter into the mixture. In another bowl mix 2 C. sugar and 1/2 C. cocoa. After mixed well, sprinkle over batter that is in buttered dish. Do not stir. Then pour 3 C. boiling water into dish. Do not stir. Bake at 350 for 30 minutes. Cool slightly, and serve warm. Strawberry Delight - Stephanie Wallace 1 box angel food cake 1 tub strawberry glaze 2 small boxes vanilla pudding 1 tub cool whip 16 oz. whole strawberries 5 C. milk - Cook angel food cake as directed. When cool, crumble cake into 13x9" dish. Mix instant pudding and milk and pour over cake. Let sit overnight in refrigerator. Spread cool whip over mixture. Mix strawberry glaze and whole strawberries together. Spread over cool whip. Millionaire Pie - Yvonne Hutcheson 2 Sm. can crushed pineapples (drained) 1/2 C. lemon juice 1 big box cool whip 1 C. pecans (chopped) 1 Sm. can sweetened milk 1 C. coconut 4 graham cracker pie shells 2 pt. boxes strawberries -Mix all together and put in pie shells. Put in freezer and get out when ready to serve.

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About This Mixbook

  • Title: Joel's Favorite Cookin'
  • Church, Family and Friends recipes
  • Tags: Angela Wallace, Eddie Wallace, Jamie Wallace, Margaret Wallace, Amanda Scott, Corrina Jefferys, Kesha Hutcheson, Lisa Quinn, Faye Cockrell, Gena Lindsey, Kimberly Lindsey, Robby Hammond, Cody Hammond, Sandy Hammond, Joel Hutcheson, Joann Comeens
  • Published: about 6 years ago