Your Favorite Recipes
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Sarah's Snicker's Pie
1 Oreo pie crust
1 original cream cheese
1 bag of fun size snickers candy bars
1 16 oz cool whip
Lay the cream cheese out so it can become
room temperature. Once it reaches room
temperature add the cool whip (over 1/2 of
the 16 oz cool whip) chop up almost all of
the snickers fun size candy bars and add
them to the cream cheese and cool whip. Use
your mixer to mix cool whip, cream cheese &
snickers until the mixture looks a little
chocalotey then pour into the Oreo pie crust
and refrigerate about 3-4 hours. Eat and
enjoy ... it's delicious.
Submitted by: Krissy Minter
1 lb. ground
1 packet of taco seasoning
1 medium white onion, chopped
3 Tbsp. water
1 package of white flour tortillas
1 8 oz light sour cream
1 can of red enchilada sauce
1 bag of shredded Mexican cheese
Brown ground beef, add onion, cook and
drain. Add taco seasoning and 3 Tbsp. water.
Cook on medium heat for about 5 min. Fill
tortillas with meat mixture (about 4 – 5
Tbsp.) and then roll up and lay in glass
baking dish (9x13). Spread sour cream on top
of rolled up tortillas, pour red sauce on
top and then cover entire top with shredded
cheese. Bake in oven at 350 degrees for
about 20 mins. These are yummy and super
Submitted by: Krissy Minter
1 lb lean ground
beef (or turkey)
1 onion, chopped
1 pkg taco seasonings
1 pkg dry Ranch seasonings
2 large cans diced tomatoes, undrained
1 can Rotel tomatoes, undrained
1 can black beans
1 can pinto beans
1 can whole kernel corn
Brown meat and onion. Drain. Add seasonings.
Drain beans and corn. Add to meat along with
tomatoes. Simmer until well blended and hot.
Eat and enjoy.
Add a bit of grated cheese or sour cream and
this simple soup is perfect for cold nights.
Shrimp on the Salt
San Francisco, California
Coarse Rock Salt
Medium to large raw shrimp still in shells
3 Tablespoons of butter
2 Tablespoons of honey
1 Tablespoon of lemon juice
Heat 0.75 to 1" of coarse rock salt in a
disposable aluminum roasting pan; about 20
minutes until the crackling stops; salt
darkens (we use two small pans because they
fit nicely in our gas grill)
Place medium to large raw fresh or thawed
shrimp in their shells directly on the salt
(size is your choice; smaller cooks faster)
Cover with a sheet of foil and close grill
Cook two minutes, flip the shrimp and cook
two more minutes (they will turn that
classic pink-red color; they are steaming in
Prepare sweet sticky sauce for the shrimp
3 tablespoon butter
2 tablespoon honey
1 tablespoon lemon juice
grind fresh coarse pepper, to preference
pinch of salt, to taste
Melt all of this together
Prepare white rice and shape in lower mound
on serving dish.
Dump hot shrimp,
fresh off the grill, over rice.
Pour the sauce over the shrimp and rice.
Scoop the shrimp and rice together with a
large spoon onto plates
Shuck the shrimp with your fingers, a bit
messy but fun.
Some bits of the rock salt may remain stuck
to the shrimp; warn your family and guests!
Discard the aluminum pan and rock salt when
Old Fashioned Chocolate Pie
A Taste of
the Good Life
INGREDIENTS for Filling:
1-1/4 cups sugar
3 Tablespoons corn starch
3 Tablespoons cocoa
1/4 teaspoon salt
2-1/2 cups milk
3 egg yolks, beaten
1 teaspoon vanilla
1 Tablespoon butter
1 (9 inch) pie shell
INGREDIENTS for Meringue:
3 egg whites
3 Tablespoons sugar
Pinch of cream of tartar
Mix together first 4 ingredients in a double
boiler. Add milk and egg yolks and cook over
medium heat until thick, stirring
constantly. Stir in butter and vanilla. Pour
into baked pie shell. Chill. Beat egg whites
until stiff, gradually adding sugar and
pinch of cream of tartar. Spread over cooled
chocolate filling and bake a 350 degrees
until lightly browned.
SERVINGS: 6 - 8
Dainty Lemon Bars
1 cup flour
1/2 cup butter, softened
1/4 cup powdered sugar
2 eggs, beaten
1 cup sugar
2 Tablespoons lemon juice
1 teaspoon lemon rind
INGREDIENTS for Lemon Glaze:
1/2 cup powdered sugar
1 teaspoon lemon juice
1 teaspoon water
TO PREPARE Bars:
Combine flour, butter, powdered sugar; mix
thoroughly. Spread in a 9-inch square pan.
Bake at 350 degrees for 15 minutes.
Meanwhile, mix together eggs, sugar, lemon
juice and lemon rind; spread over first
layer in pan. Return to oven for 25 minutes.
When cool, frost with Lemon Glaze. Cut into
1 inch x 1-1/2 inch bars.
TO PREPARE Lemon Glaze:
Mix powdered sugar, lemon juice and water
together and spread thinly over Dainty Lemon
YIELDS: 3 dozen bars
Baked Potato Soup
Submitted by: Janice Finley
4 large potatoes
2/3 C flour
2/3 C butter
6 C milk
4 green onions
1 C sour cream
2 C cooked bacon, crisp and crumbled
5 oz cheddar cheese, grated
salt and pepper to taste
Heat oven to 350° and bake potatoes until
fork tender. Melt butter in 4 1/2-quart pan.
Slowly blend in flour with a wire whisk
until thoroughly blended. Gradually add milk
to mixture, whisking constantly. Whisk in
salt and pepper and simmer over low heat,
Cut potatoes in half, scoop out and set
aside. Chop half the potato peels and
discard remainder. When milk mixture is very
hot, whisk in potato. Add green onion and
potato peels. Whisk well, add sour cream and
crumbled bacon. Heat thoroughly. Add cheese
a little at a time until it’s all melted in.
Serve with crusty French bread and fresh
butter. Great on a cool evening!
B. J's Cheese Dip
Submitted By: B. J. Treece
Hamburger Meat (if desired)
Any Spices W
Brown Hamburger meat if used
Pour 1/4 cup milk in bowl
Pour 1 cup Velveeta cheese
Put in microwave for 30 seconds and then
Microwave 1 minute and then stir (x2)
Add meat or spices
Microwave 10 seconds
Serve and eat
Submitted by: Krissy Minter, Arab
1 cup shortening
1 cup sugar
1 cup brown sugar firmly packed
1 tsp. vanilla
1-1/2 cups flour
1 tsp. salt
2 cups regular oats
2 cups chopped pecans
1 cup Rice Krispies
1 cup flaked coconut
shortening, gradually add sugars, beating
well at medium speed of mixer. Add eggs and
vanilla, beating well. Combine flour and
salt, add to creamed mixture, mixing well.
Stir in oats and remaining ingredients. Drop
dough by heaping teaspoons onto greased
cookie sheets. Bake at 325° for 10 to 12
minutes. Let cool slightly on cookie sheets,
remove to wire rack to cool completely.
Makes about 6 dozen cookies.
Aunt Wanda’s Meatloaf
Gayla Hayes, Arab
2 pounds extra
lean ground chuck
1-cup quick oats
½ of a 15 oz. Can of tomato sauce (freeze
the rest to use next time)
Salt and pepper to your taste
1 Tbsp. Milk
1 Medium onion, chopped
Mix together ½
cup brown sugar, packed and ½ cup catsup.
Preheat oven to
Mix all ingredients (except topping) well
and shape in baking dish.
Add a little water (about ¼ cup) to the
baking dish. This keeps the meatloaf moist.
Cover with foil and bake for 45 minutes.
Remove from oven and drain off some of the
Add topping, re-cover and bake for another
by: Gail Sheppard
1 cup of flour
¼ cup of powdered sugar
½ cup of melted butter
Mix well and press into a well buttered pan.
Bake for 15 minutes.
2 beaten eggs
1 cup of granulated sugar
3 tablespoons of fresh lemon juice.
2 tablespoons of flour
½ teaspoon baking powder
Pour on top of base
Bake for 20 minutes at 350*.
Sprinkle with powdered sugar
* A metal pan works best.