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3 Day Coconut Cake

Submitted by: Diana Mashburn

2 cups sour cream
2 cups sugar
24 oz. frozen coconut (must be frozen because of moisture)
Refrigerate overnight

Bake 1 yellow cake mix (simpler the better) in two, 8" cake pans.  Cool.
Slice each layer into two layers (use thread or dental floss)
Pour coconut mixture on each layer (just tops, don't try sides)

Refrigerate overnight.  Serve.  The longer it sits, the more moist it gets!


12-minute Apple Butter

Submitted by: W. Roberts, Kingsport

5 cups applesauce
6 cups sugar
1 box (small) strawberry Jello

Mix well and cook 12 minutes.  Add cinnamon to taste.  Store in sterile jars and freeze.


Tater Tot Casserole

Submitted by: Patti Welsch

1 lb. hamburger
small onion
1 bag frozen tater tots
1 can cheddar cheese soup
1 can cream of mushroom soup
2 cups milk
mild cheddar cheese

Layer frozen tater tots in 9 x 13 baking dish.  Fry hamburger with onion with your preferred seasoning, then drain grease.  Place hamburger and onion over top of frozen tater tots.  Can also add corn or green beans (drain juice).  Mix cheddar cheese soup and mushroom soup together with milk.  Add a little more milk to avoid being too thick.  Pour over hamburger.  Bake in oven at 350 degrees for about 1 hour.  Add cheese on top after its finished baking.


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