2022 Gratitude Cookbook

2022 Gratitude Cookbook 2022-11-08T22:27:25-06:00

Leigh Anne Walker

Dar Dar's Pimento Cheese

Cream cheese 16 oz
Monterey jack 16oz
Sharp cheddar 16 oz
Mayo 2 cup
1/2 Tsp garlic powder
1 tsp season salt
2 small jars pimento

Mix mayo, cream cheese and seasoning until smooth, add shredded cheeses and stir or blend together in mixer. Chill in refrigerator. Enjoy.

Baby Boss Chex Mix

Box of chex mix
Bag of bugles
Can of deluxe mixed nuts
1 1/2 cup canola oil
2 pks ranch dressing mix
1 tsp paprika
Pepper flakes, add to taste (optional)

Mix chex, bugles and nuts in casserole dish,  then mix oil,  dressing,  paprika together and pour over it.  Stir before it goes in oven.

Bake at 275 for about an hour.  Stir it every 15 min.

Let cool on paper towels after the cooking time ends.  Store in air right containers.


Sofondras Sausage Rolls

One Pound hot sausage and one pound mild sausage
2 cans Crescent rolls
Tsp dried rosemary leaves
4 cups sharp cheddar
Mix sausage, cheese and rosemary. Unroll crescent dough and cut into 1/4 inch pieces…. mix in a little at a time… bake at 375 for 20 min…

Edie Smith

Betty Bird's Taco Soup

2 lbs ground turkey or ground beef
1 chopped onion

Brown and drain grease. Add in:

1 can pinto beans
1 can black eye peas
1 can whole kernel corn
2 cans stewed tomatoes Rotel
1 can chopped green chile
1 pkg dry Hidden Valley Original Ranch Dressing
1 pkg dry Taco Seasoning
2 cans water

Simmer 45. Serve with shredded cheese

Earthquake Cake

Spray 9×13 pan with Pam

1 ½ c coconut and
1 ½ c pecans into pan

1 German chocolate cake mix as directed on package.
Pour over first layer. Do not stir.
1 stick butter
8 oz softened cream cheese
1 lb powdered sugar

Pour over cake mix – This will not spread so drop smalls spoonfuls over cake. Bake at 350 for 45 minutes and enjoy.

Mother's Peanut Butter Fudge

1 c sugar 1 c brown sugar ½ c milk 1 T butter Boil to soft ball stage. Take off burner. Add 12 large marshmallows and 1 c peanut butter.Mix well and spread into buttered 9×13 dish.

Causton Johnson

Mississippi Pot Roast

chuck roast 1 pack ranch dressing mix 1 pack au jus gravy mix butter jarred pepperoncini peppers
Place the chuck roast in the bottom of your crock pot. Sprinkle the ranch and au jus mixes over the top of the roast. Add the butter and pepperoncini peppers. Place the lid on top and cook over low heat for 8 hours or more. Serve on bread as a sandwich or over mashed potatoes.

White Chocolate Bread Pudding

1 loaf French Bread 4 cups Heavy Cream 3 Large Eggs (lightly beaten) 2 cups White Sugar 1 package White Chocolate morsels 1/4 cup Melted Butter 2 teaspoons Vanilla 1 teaspoon Ground Nutmeg 1 teaspoon Salt
1 package White Chocolate morsels 1 cup Heavy Cream 2 Tablespoons Melted Butter 2 Tablespoons Bourbon 1/2 teaspoon Salt
  1. Prepare pellet smoker or any grill/smoker for indirect cooking at 350 degrees.
  2. Tear French Bread into small pieces and place in a large bowl. Pour 4 cups of Heavy Cream over Bread and soak for 30 minutes.
  3. Combine eggs, sugar, melted butter, and vanilla in a medium size bowl. Add package of white chocolate morsels and gentle stir. Season with Nutmeg and Salt.
  4. Pour egg mixture over the soaked French Bread and stir to combine.
  5. Pour the mixture into a well buttered 9 X 13 inch casserole dish and place on the smoker.
  6. Cook for 1 hour or until bread pudding has set and top is brown.
  7. For the sauce: Melt butter in a sauce pot over medium heat. Add bourbon and continue to cook for 3-4 minutes until alcohol evaporated and butter begins to brown.
  8. Add heavy cream and warm until slight simmer. Remove from heat and add white chocolate morsels a little at a time continuously stirring until the entire pack has melted. Season with a pinch of salt and serve over bread pudding.

Michael Avery

Three Part Cobbler

1 cup sugar
1 cup Self-rising flower
1 cup milk  
Mix in bowl (add fruit of choice, optional) put in pan and cook 400 degrees for 45 minutes. add butter if desired.

Country-style Greens

Turnip or mustard greens
Pick greens, wash, boil and retrieve greens.   Put boiled greens in the pot and low boil til tender pour the water off.  Add chicken broth to greens and cooked meat of choice (ham, ham hock,) and simmer for 30 minutes to absorb flavor.  Add pepper, salt or slap yo mama to desired tastes.


Have dressed raccoon available cut into quarters and have back strap as 5th piece.  Wash and cook in a crock pot til the bone is almost ready to separate.    Batter (season to choice with “slap yo mama”) and fry as you would other meats.   Have hot vegetable grease in a black cast iron skillet for best results.

Danny Cates

Buttermilk Biscuit

2 cups Bisquick baking mix
2/3 cups buttermilk
2 teaspoons granulated sugar
1/4 teaspoon salt
2 tablespoons margarine, melted and divided
  • Preheat oven to 450
  • Combine baking mix, buttermilk, sugar, salt, and half the melted margarine in a medium bowl. Mix until well blended.
  • Turn the dough out onto a floured surface and knead for 30 sec or until the dough becomes elastic
  • Roll the dough to about 3/4 inch thick and punch out biscuits usina a 2 1/2 inch cutter. arrange the punched out dough on an ungreased baking sheet, and bake for 10-12 min or until the biscuits are golden on top and have doubled in height.
  • Remove the biscuits from the oven and immediately brush each one with a light coating of the remaining melted margarine.
Makes 6 biscuits.

Nikki Rogers

Butterfinger Cake

1 pkg German Chocolate cake mix – plus ingredients per box
1 can sweetened condensed milk
1 jar/bottle caramel ice cream topping
8 oz Cool Whip
5 Butterfinger candy bars`
Bake the cake according to your package directions. While the cake is still hot from the oven, poke holes in the top. Pour on the sweetened condensed milk followed by the caramel sauce. Let cake cool. Once cool, spread the Cool Whip over the cake and then sprinkle liberally the Butterfinger candy bars. Keep refrigerated. 
Hint: to be able to crush the candy bars easily, freeze the bars in their wrappers. Then take them out of the freezer, still in their wrappers, and hit them with a hammer or mallet. Works really well and doesn’t make such a mess. 


1 1/2 lb ground beef
1 c cracker crumbs or dry bread crumbs
1 medium onion, minced
1 egg
1/2 tsp salt
1/4 tsp pepper
4 Tbps ketchup
1/2 c milk
4 Tbsp vinegar
4 Tbsp brown sugar
2 Tbsp Worcestershire sauce
1/2 c ketchup
1/4 c chopped onion
Mix until all ingredients are thoroughly blended. Shape into 1 large loaf or 6 individual loaves. Bake plain or with sauce. For large loaf, bake 1 hour at 350. For individual loaves, bake 30-40 minutes at 350.
Sauce, combine all ingredients in a saucepan and simmer 10-15 minutes. Pour this over the top of the meatloaf. 

Chicken Rotel

3 or 4 boneless chicken breasts
1 lb velveeta cheese
1 can cream of chicken soup
1 can rotel tomatoes
1/2 onion
1 stick butter
1 large pkg egg or spaghetti noodles
1 cup chicken broth
1 can sweet peas
Boil chicken for 1 1/2 hours. Save 1 cup of broth. Add water to broth and cook noodles. Saute onion in the stick of butter. Add tomatoes, cream of chicken soup and velveeta cheese to butter and onions. Stir until cheese melts. Add diced chicken and cup of broth. Drain noodles and add to the skillet mixture. Combine this well. Drain sweet peas and add them. This dish freezes well and is good warmed over. Put in oven at 350 for 30 minutes.

Andrea Newman

Praline Grahams

Thoroughly grease cookie sheet. Cover with graham crackers. In a small saucepan, melt 1 stick margarine & 1 stick butter (or 2 sticks butter but do not use 2 sticks of margarine). As it melts, pour in 1 cup sugar. When it comes to a boil, let it cook 10 minutes stirring as needed. Stir in 1 cup pecans. Quickly pour onto graham crackers smoothing out. It will be thick. Place in preheated oven on 350 and bake 10 minutes.  Remove and let cool. Loosen with a spatula. Remove from pan and break into serving size pieces.


Carrot Cake

2 c flour
2 c sugar
2 tsp cinnamon
2 tsp baking powder
2 tsp baking soda
1 tsp salt

Stir together and add:
1 ½ c oil
4 eggs
Mix and stir in
3 c grated carrots (1 lb)
½ c pecans

Bake on 325 for 45 minutes in 2 round pans.

16 oz cream cheese
1 stick butter
2 lb confection sugar
4 tsp vanilla

Cream the cream cheese and butter together. Sift in sugar and vanilla.

Becky McCaslin

Chicken Roll-ups

2-3 boiled chicken breasts or
1 rotisserie chicken
1 can of crescent rolls
Sliced or 8 oz shredded cheese
1 can of cream of chicken soup
1 can full of milk or broth
salt and pepper

Preheat oven to 350. Shred chicken using two forks. Cut each crescent into 3 triangles.  If using sliced cheese, cut into small rectangular pieces. Take a pinch of chicken and a piece or pinch of cheese and wrap it inside the small crescent triangle. Fill a 9×13 pan. You should have about 24 wraps when done. Sprinkle remaining shredded chicken and cheese over wraps. In a separate bowl combine cream soup and 1 can 1 can of milk or broth. Add salt and pepper. Mix well. Pour over contents of 9×13 pan. Bake 20-30 minutes until crescent rolls are golden.

Claire White

Chocolate Chip Cookies

2 c unsalted butter
2 c sugar
2 c brown sugar
4 eggs
2 T vanilla
4 c flour
1 t baking powder
2 t baking soda
3 c blended oatmeal
24 oz choc chips
8 oz grated Hershey bar
2 c chopped nuts (optional)
Cream butter and both sugars well. Add eggs and vanilla. Blend oatmeal in blender. Mix with flour, salt, baking soda and baking powder. Stir into batter. Add grated Hershey bar and chocolate chips. Line cookie sheet with parchment paper for easy removal. Drop by large tablespoons to make substantial cookie. Bake at 375 degrees for 8-10 minutes or until lightly browned. Don’t over bake. 

Dawn Orman

Greg's Snowball Cookies

1 c butter
1 1/2 c powdered sugar, divided
1 tsp  vanilla
2 1/4 c flour
1/2 tsp salt
1 c walnuts, finely chopped
1 Hershey Bar, finely chopped
Preheat over to 350
In a large bowl combine butter, 1/2 cup powdered sugar, vanilla, flour, salt, walnuts and chocolate. 
Using your clean hands, mix well. When thoroughly combined roll in 1″ balls.
Bake cookies on insulated baking sheet for 12-15 minutes or until light brown. 
Cool completely.
Put 1 cup powdered sugar and cooled cookie into a gallon baggie. Gently shake and allow cookie to coat in sugar until they stop absorbing in cookies. Add more powdered sugar if necessary. 
Makes about 48 cookies

Grilled Shrimp/Marinade

1 lb raw shrimp, thawed (peeled and deveined_
1 1/2 Tbsp oil
3 Tbsp unsalted butter, melted
6 garlic cloves, minced
2 Tbsp honey
2 Tbsp lime juice
1/2 tsp salt
1/4 ground paprika
1/4 tsp italian seasoning
1/2 tsp red pepper flakes
1. PREP SHRIMP: Peel and devein shrimp
2. MARINADE: Prepare marinade by whisking together the oil, butter, minced garlic, honey, lime juice (or lemon juice), and season with salt, paprika, Italian seasoning and pepper flakes. 
Note: allow shrimp to marinade at least 10 minutes or cover and refrigerate overnight.
3. SKEWER: thread the shrimp onto skewers.
4. GRILL: Grill shrimp 2-3 minutes per side and enjoy!
Tip: the shrimp gets cold quickly, be sure the remainder of your dinner is ready to you can enjoy the shrimp as soon as it’s off the grill.

Troy Klyce

Wrapped Green Beans

1 pkg bacon

4 cans whole green beans

1 c. brown sugar

1 stick butter

Garlic powder

Preheat over to 350 degrees. Bunch the green beans in bundles of 8-10 and wrap them with half a strip of bacon. Roll it up. Place in oven-safe dish. Repeat until all the beans are used. Melt butter and mix with brown sugar. Pour over bacon-wrapped green beans. Sprinkle with garlic powder. Bake for 1 hour or until bacon is done. Enjoy

Test Slider

This is a test Sliding Bar.  What is is supposed to do and what its used for,