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Broccoli Cornbread

Submitted by: Ellie Chestnut, Johnson City

1 pound bag chopped broccoli, thawed and drained
1 chopped onion - set aside
1 box Jiffy corn muffin mix
1 tsp. salt
1 stick of margarine - melted
4 eggs
1 1/2 cup cottage cheese
1 cup grated cheddar cheese

Mix all and add cheese last.  Spray 9 x 13 pan and add another cup of grated cheese on top.  Bake 25-30 minutes on 325-350 degrees until brown on top.  


Old Fashion Prune Cake

Submitted by: Keeva Ann Humphrey, Johnson City

1 cup vegetable oil
3 eggs
1 1/2 cups sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. ground all-spice
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 cup buttermilk
1 1/4 tsp. vanilla extract
1 cup prunes, pitted and chopped
1 1/2 cup chopped pecans

Preheat oven to 325.  Grease and flour 9 x 13 baking dish or pan.  In a medium bowl, mix together flour, soda, slat, all-spice, cinnamon and nutmeg. Set aside.  In a large bowl, combine oil, eggs, 1 1/2 cup sugar.  Beat 2 minutes at medium speed.

Add flour mixture, alternating with 1 cup buttermilk starting, and ending with dry ingredients.  Beat well after each addition.  Stir in prunes, pecan and 1 1/4 tsp. vanilla.  Pour in greased pan and bake 45-60 minutes until a toothpick comes out clean.  Make large, deep holes in hot cake.  Pour topping in holes and on top of cake a little at a time.  


3/4 cup butter
3/4 cup buttermilk
1 1/2 tsp.dark corn syrup
1 1/2 cups sugar
2 tsp. vanilla

For the topping, in a saucepan over medium heat, cook butter, 3/4 cup buttermilk, corn syrup and 1 1/2 cup sugar until sugar and butter melt.  Remove from heat and add 2 tsp. vanilla an stir.  


Mug Brownie

Submitted by: Another Touch Bakery, Jonesborough

1 tbsp. self-rising flour
1 tbsp. coco powder
1 tbsp. oil
1 tbsp. water
1 tbsp. brown sugar

Stir together then microwave for 30 seconds.


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