Becky Jo's profile page
Recipes
Carb Free Cloud Bread
By Becky Jo
These are a delicious home-made bread replacement that are practically carb free and very high in protein
- 3 eggs, separated
- 3 tablespoons whole milk cottage cheese or 3 tablespoons cream cheese
- 1/4 teaspoon cream of tartar
- 1 (1 g) packet artificial sweetener
Tomato Soup, Cream
By Becky Jo
Cream flour and butter together, add to hot juice
- 1 * 1 pt Tomato juice; strained
- 2 * 2 tb Flour
- 2 * 2 tb Butter
- 1 * 1 qt Milk
Peanut Butter Fudge Iced Brownies
By Becky Jo
Gift Mixes I’ve lost count of how many of you have tried this icing since I first brought it to Southern Plate b...
- 1 box brownie mix, prepared according to package directions*
- 1-1/2 cups sugar
- 7 tablespoons milk
- 2 tablespoons shortening
- 2 tablespoons margarine
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1/2 cup creamy peanut butter
Spinach-and-Strawberry Salad
By Becky Jo
Prep: 10 min
- 2 * 2 (6-ounce) packages fresh baby spinach
- 2 * 2 pints fresh strawberries, sliced
- * Sesame-Poppy Seed Dressing
- * Toppings: chopped cooked bacon, chopped fresh broccoli, blanched sugar snap peas, sliced red onion
Crock Pot Chicken & Dressing
By Becky Jo
Mix together cornbread, sage, onion, eggs (chopped), melted butter, one can cream of chicken soup, two cans broth
- 4 chicken breasts, cooked
- 2 pans of cornbread or two quarts
- 2 hamburger or hot dog buns (can use a few slices of white bread)
- 2 T sage
- 1 medium onion, chopped
- 2 eggs, hard boiled
- 2 cans cream of chicken soup
- 1 stick margarine, melted
- 2 cans chicken brother (3-4 cups)
Tomato Soup, Garden
By Becky Jo
Cut tomatoes into wedges and place in a saucepan with all ingredients
- 6 * 6 medium tomatoes
- 1 * 1 onion, chopped
- 1 * 1 rib celery, chopped
- 2 * 2 cups chicken broth
- 1 * 1 Tbs. tomato paste
- 1/4 * 1/4 tsp. pepper
- 1/2 * 1/2 tsp. salt
- 1/2 * 1/2 tsp. basil
Melon-and-Mozzarella Salad
By Becky Jo
Total: 30 minutes
- 3 * 3 cups peeled, coarsely chopped fresh peaches (about 1 1/2 lb.)
- 1 * 1 (8-oz.) tub fresh small mozzarella cheese balls, cut in half
- 3 * 3 tablespoons chopped fresh basil
- 3/4 * 3/4 cup Lemon-Poppy Seed Dressing
- 4 * 4 cups seeded and cubed watermelon
- 4 * 4 cups cubed honeydew melon
- 3 * 3 cups sliced fresh strawberries
- 2 * 2 cups seedless green grapes, cut in half
- * Garnishes: fresh raspberries, mint leaves
Dilled Green Beans
By Becky Jo
Green beans make for delicious pickles, especially when paired with red peppers and garlic
- 2 * 2 pounds green beans
- 7 * 7 hot red peppers*
- 7 * 7 garlic cloves, quartered
- 3 1/2 * 3 1/2 teaspoons mustard seeds
- 3 1/2 * 3 1/2 teaspoons dill seeds
- 5 * 5 cups white vinegar (5% acidity)
- 5 * 5 cups water
- 1/2 * 1/2 cup pickling salt
- 1 3/4 * 1 3/4 teaspoons dried crushed red pepper may be substituted for hot red peppers. Add 1/4 teaspoon per jar.
Peanut Butter Crunch
By Becky Jo
A cook from Knob Noster High School gave me this recipe
- 1 Cup Sugar
- 1 Cup Syrup
- 2 Cups Peanut Butter
- 4 Cups Corn Flakes
Flag Cake
By Becky Jo
This patriotic-themed cake, developed by our Test Kitchen staff, makes a stunningly delicious centerpiece on any su...
- FILLING:
- 1 package (18-1/4 ounces) French vanilla cake mix
- 1 cup buttermilk
- 1/3 cup canola oil
- 4 eggs
- 1 package (3 ounces) berry blue gelatin
- 1-1/2 cups boiling water, divided
- 1 cup cold water, divided
- Ice cubes
- 1 package (3 ounces) strawberry gelatin
- 2/3 cup finely chopped fresh strawberries
- 1/4 cup fresh blueberries
- FROSTING:
- 3/4 cup butter, softened
- 2 cups confectioners' sugar
- 2 tablespoons 2% milk
- 1 jar (7 ounces) marshmallow creme