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Cherry Salad

Submitted by: Bethany Davis, Jonesborough

Mix together in large bowl:

1 can cherry pie filling
1 can crushed pineapple (drained)
1 can Eagle Brand sweetened condensed milk

Add 1 cup Cool Whip and 1 cub crushes pecans.  Refrigerate overnight.


Dump Cake

Submitted by: Marie Davis, Jonesborough

1 can cherry pie filling ( 21 oz.)
1 box yellow cake mix
1 can crushed pineapple (15.5 oz.)
1 stick of butter

Pour cherries in 9 x 13 pan.  Pour dry cake mix over cherries.  Pour crushed pineapple  over cake mix evenly.  Melt butter and pour evenly over all.  Bake at 350 degrees until done.


Homemade Tartar Sauce

Submitted by: Melissa Tittle, Kingsport

1/2 cup Kraft Mayo 
3 tbsp. finely chopped onions
1 1/2 tbsp. sweet pickle relish
about 1/4 tsp. lemon juice
3/4 packet Great Value no-calorie sweetener (Do not use Splenda.  It changes the taste.)

Mix well and chill slightly.  


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