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Mini Aloha Puff’s Pizzettes

Submitted By: Mrs. Richard M., Johnson City

1 can Pillsbury Refrigerated Crescent Dinner Rolls
2 tbsp thick sweet-and-sour sauce
1 (4oz) c finely shredded Swiss Cheese
24 oz thinly sliced cooked ham, cut into short thin strips
1 (8oz) can pineapple tidbits in juice (well drained)

Preheat oven to 375 degrees. Lightly spray cookie sheet with cooking spray. Unroll dough into 2 long rectangles; press perforations to seal. Cut each rectangle into 12 squares. Place squares on cookie sheet. Top each square with ¼ tsp sweet-and-sour sauce. Layer each square with cheese, ham, more cheese, and pineapple. Bake for 11-12 minutes or until edges are golden brown. Serve warm. Store in refrigerator.

Hint: You can assemble these tiny pizzas ahead; cover and refrigerate them for up to 2 hours before baking.


No Cook Pickles

Submitted By: Unknown

1/2 gallon cucumbers
2 cups vinegar
2 tsp salt
2 tsp pickling spice

Pack in jars.  Pour over cucumbers in jar and finish filling with water.  Seal tightly.  Let sit at least 6 weeks.  When ready to eat, open, drain, and slice.  Desolve 2 cups sugar in 3 tablespoons of water or vinegar and pour over sliced pickles.  Place in refrigerator.  They will last for four weeks.


Pimento Cheese

Submitted By: Jeri H., Johnson City

2 lbs. box of Velvetta Cheese
1 7-oz. jar of pimentos (drain)
1 pint Miracle Whip

Grind pimentos then cheese.  Add miracle whip.  Mix well and chill in refrigerator.  This recipe can be halved for 2 or 4 people.  


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