Mother’s Day Recipe Contest

Thank you to all who sent in recipes for our contest. We regret that we don’t have room to print them all. Thanks also to our prize donors: Creative Framing, Brushfire Pottery, Evans Florist, Rose’s Shoes & Boots, Provence, Cargile Jewelers, Richard Phillips, Chop, Blackwood Crossing, JJ’s Discount Eyewear, Paisley Pineapple, Hometown Market, The Makers Downtown, Miller Soda Shoppe, Charlie B’s, Back N’ Balance, Pink Porch, Homestead Jewelers, Hicks Floral Designs, SwampTails, and Grapes & Hops.

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Meatloaf

1 lb. ground beef
1 cracked egg
1 onion, diced
1 green and 1 red bell pepper, diced
3 stalks celery, diced
1/2 cup ketchup
1 sleeve crushed crackers
1 package Lipton onion dip mix

Several dashes (depending on what music you’re listening to) garlic salt

Mix all ingredients and bake at 375 degrees for one hour.

“My favorite recipe my mom made me!”

– Angel McQueen, Trussville

Baked Beans

2 cans Van Camp pork and beans
3 to 4 Tbsp. bacon drippings
1 medium onion, chopped
2 Tbsp. brown mustard
2 Tbsp. brown sugar
2 Tbsp. barbecue sauce
1 1/2 Tbsp. chili powder

Heat drippings, add chopped onion to large skillet, stir. Add beans, stir. Add mustard, brown sugar, barbecue sauce, and chili powder. Stir on low and simmer for 20 minutes stirring occasionally. Let sit in skillet for 20 minutes uncovered. They thicken up nicely.

“I have baked these for almost 40 years. Never have they failed me. A great variation to these beans are chopped green bell pepper and/or sliced Conecuh smoked sausage. Or even little smokies. Yummo! These go great with homemade coleslaw.”

-Lisa Dales, Hope Hull

Biscuit gravy

Cooking oil
Self-rising flour
Water
Salt/Pepper
Canned tomatoes (optional)

Pour enough oil in pan (preferably a cast iron skillet) to cover the bottom. Once very hot, sprinkle in enough of the flour to make a loose paste. Add small amounts of water to the flour mixture and stir. Keep adding water and stirring until it turns into gravy. Season with salt/pepper to taste. Add canned tomatoes for tomato gravy.

“Mom made two skillets of gravy and two pans of biscuits almost daily to feed 10 kids.”

-Jerry Helton, Oneonta

Cinnamon toast

Sliced bread
Spread butter, covering the entire slice
Sprinkle sugar over the butter and then cinnamon
(not too much).

Bake at 350 degrees until butter is melted and then broil for a minute.

“My favorite thing my mom would make me on Saturday mornings. She would simply make us cinnamon toast, but the smell and the crunch around the edges was perfect and something that I have continued with my kiddos.”

-Bethany Valdez, Trussville

Sugar Cookies

1 cup butter
1 cup sugar
2 eggs, lightly beaten
3 cups all-purpose flour
1 tsp. salt
1 tsp. vanilla, almond, or lemon flavoring

Cream butter and sugar in a large bowl with electric mixer. Beat in eggs and vanilla. Combine the flour, baking powder, and salt in a second large bowl and mix well. Stir the flour mixture into the butter mixture one cup at a time. Chill dough for three to four hours.

Preheat oven to 350 degrees. Roll out the dough cutting with cookie or biscuit cutter. Place on a prepared cookie sheet. Sprinkle with sugar. Bake until cookies are just beginning to brown around the edges, 10 to 15 minutes, depending on the size of your cookies. Remove to a rack, cool completely. Enjoy!

“When I was in grammar school, my mom and grandma would make sugar cookies for me to carry to school for our Christmas party. We had a small little case they put them in and layered wax paper between each layer. I rode the school bus and I would get on the bus and hold them till I got to school. My teacher would put them on her desk till time for our party. I was so proud of these. My mom was Lucille Reid and my Grandma, Della Harrell.”

-Jody Sharp, Hayden

Moist Cake

2 1/2 cups self-rising flour
2 cups sugar
1 cup oil
4 eggs
1 cup coconut
1 cup crushed pineapple
1 cup chopped pecans
1 tsp. vanilla flavoring

Mix all ingredients together and pour into a bundt pan. Bake at 350 degrees for 40-45 minutes.

Glaze for cake:

1 1/2 cups sugar, 3/4 cup water, 3 tsp. coconut flavoring. Boil one minutes and then pour over warm cake.

“This was my mama’s cake recipe that she made many times through the years. Everyone loved it!”

-Amy Naylor, Blountsville

My mom’s homemade pimento cheese

2 cups extra sharp cheese, shredded
1 8-oz. block cream cheese, softened
1 tsp. black pepper
1 package Hidden Valley Ranch mix
1 cup Hellman’s mayo
1 large jar pimentos

Mix well. Chill for one hour. Serve with whole wheat bread.

-Samuel E. Sharp, Hayden

My grandmother’s recipe for chocolate chess pie.

2 1/4 cups sugar
3 Tbsp. cocoa
2 Tbsp. flour
1 stick margarine, melted
3 eggs beaten
1 cup milk
2 tsp. vanilla

Mix sugar, flour, cocoa well. Add margarine, eggs, milk, and vanilla. Stir just to blend. Pour into two nineinch unbaked pie shells. Bake 40-45 minutes at 350 degrees.

-Tiffany Butler, Oneonta

El Gando

(Sue Tidwell’s version)
1 1/2 to 2 lbs. ground beef
1/2 onion, chopped
1 or 2 cans diced tomatoes
1 10-oz. package Mahatma yellow rice
1 can Fiesta Nacho Cheese soup (cheddar cheese
soup may be used)
1/2 cup milk
crushed corn chips
lettuce
diced fresh tomatoes
1 package Chili-O mix

Brown ground beef and onion together. Drain well. Add canned tomatoes and chili mix. Simmer until thick (add water as needed). In separate pan, cook yellow rice according to package directions. Put beef mixture ina9x13-inchpan.Coverwithrice.Heatsoupand milk and pour over rice. Top with crushed corn chips, then lettuce, then fresh tomatoes. Serves about 10. Serve with chips and salsa. You can also add chopped onions, olives, and shredded cheese to your toppings.

-Laura Lace Tidwell, Oneonta

Squash Casserole

2 cups squash
1 large onion, finely chopped
1 can cream of chicken soup
8 oz. sour cream
1 stick margarine or butter
Corn bread, crumbled

Stew squash and onion together until done. Mix with soup and sour cream. Melt butter in casserole dish. Pour butter over crumbled cornbread and mix together. Line dish with crumbled cornbread. Pour squash mixture on top of cornbread. Top with crumbled cornbread. Bake at 350 degrees until golden brown.

-Amy Brown, Oneonta

Cheesy Chicken

6 boneless chicken breasts
1/3 cup flour
1 stick butter
1 1/4 cups milk
1 1/2 cups grated cheese
1 can mushroom soup
1 tsp. salt

Melt butter in shallow dish. Dip chicken in flour, cover both sides. Place skin side down in butter. Bake at 425 degrees for 30 minutes. Turn chicken, bake 15 minutes longer. Mix milk, cheese, soup, and salt. Pour over chicken and bake at 325 degrees for 15 minutes or until done.

-Mary Loggins, Trafford

Orange Delight

1 package orange Jello
1 package lemon Jello
1 cup boiling water
1 can crushed pineapple
3 cans Mandarin oranges
1 package miniature marshmallows
1 large Cool Whip
1 cup mayonnaise or salad dressing
1 package sharp cheese, grated (about 2 cups)

Mix Jello with boiling water. Add crushed pineapple and oranges, undrained. Let set until slightly jellied. Add marshmallows over Jello. Mix Cool Whip with mayonnaise and spread over marshmallows. Grate cheese and sprinkle over cream mixture. Refrigerate overnight. Serves eight to 10.

“I have made this for years. This dish can be served as a salad or a dessert. It’s delightful either way.”

-Syble Blackwood, Locust Fork

Carrot Cake

2 cups flour (sifted)
2 cups sugar
1/4 tsp. salt
1 tsp. soda
1 tsp. baking powder
1 tsp. cinnamon
1 1/2 cups Wesson oil
4 eggs
2 cups grated carrots
Bake at 350 degrees for 25 to 35 minutes
Frosting
1 stick oleo or butter
1 8-oz package cream cheese
1 cup nuts
2 tsp vanilla

“In honor of my mom, Althea Johnson Dennis, who passed away in March 2019, I am submitting her renowned recipe for carrot cake. This is a cake that we have enjoyed at every occasion and her tin cake pan has seen many of these cakes! She was a retired teacher/ media specialist and one of her second grade students brought her a piece of this cake in 1960. She thought it was the best thing she had ever tasted and asked his mom to share the recipe. This has been mom’s favorite cake ever since as children, grandchildren, and friends have been blessed to enjoy this. Mom even made this groom’s cake for her grandson at his wedding.”

-Nancy Hopewell, Oneonta

Red Velvet Cake

1 cup Wesson oil
1 1/2 cups sugar
2 eggs
2 1/2 cups sifted flour
1 tsp. cocoa powder
1 cup buttermilk
3 Tbsp. red food coloring
1 tsp. vanilla flavoring
1 tsp. white vinegar

Preheat over to 350 degrees. Grease and flour three round cake pans or a bundt cake pan. Cream oil and sugar together. Add eggs and mix well. Add flour, cocoa, food coloring, buttermilk, vanilla flavoring, and vinegar to mixture. (I mix together my buttermilk, food coloring, vanilla, and vinegar). Bake for 35 minutes or until toothpick inserted comes out clean.

Icing
1 stick butter softened
1 8-oz cream cheese
1 box powdered sugar
1 tsp. vanilla

Cream butter and cream cheese together. Add powdered sugar a little at a time. Blend until smooth. Add vanilla. Spread over cake.

-Cindy Keener, Oneonta

Shrimp Boil on Grill

2 pounds large shrimp, peeled and deveined
2 cloves garlic, chopped
2 smoked sausages, thinly sliced
2 ears corn, each cut crosswise into four pieces
1 lb. red potatoes, chopped into one-inch pieces
2 Tbsp. oil
1 Tbsp. Old Bay seasoning
1 lemon, sliced into thin wedges
4 Tbsp. butter
Kosher salt
Black pepper and 2 Tbsp. parsley

Preheat grill over high heat. Cut four sheets of foil about 12 inches long. Divide shrimp, garlic, sausage, corn, and potatoes evenly over foil sheets. Drizzle with oil. Add Old Bay seasoning and season to taste with salt and pepper. Toss gently to combine. Top each mixture with parsley, lemon, and a tablespoon of butter. Fold foil packets crosswise over shrimp mixture to completely cover food. Roll top and bottom edges to seal them closed. Place foil packets on grill and cook, about 15 minutes. Serve immediately.

“This is a very simple recipe to make, and everyone loves it. I hope all will try!”

-Bobbi Ehresmann, Remlap

Peanut Butter Oatmeal Cookies

2 cups sugar
1/2 cup milk
1 stick butter, softened
1 cup peanut butter (smooth or crunchy)
2 cups oatmeal
1 t vanilla flavoring

In saucepan, mix together sugar and milk. Stir in butter. Boil over medium heat for 2 1/2 minutes. Remove from heat, add vanilla flavoring, and peanut butter. Mix well. Stir in oatmeal. Mix well. Spoon onto wax paper with a wooden spoon. Let cool.

-Brayden Keener, Oneonta

Cheeseball for all occasions

3 packages cream cheese, softened
2 envelopes ranch dip powder
16 oz colby and cheddar shredded cheese
1 package of bacon pieces or 4 slices of crisp bacon
3 green onions, chopped
Mix all ingredients.

Option one: Roll in a large ball and then roll onto a tray of chopped walnuts or pecans. Refrigerate for one hour. Serve with crackers or veggie sticks.

Option two: Roll into small balls and then roll onto a tray of chopped walnuts or pecans. Refrigerate for an hour, place individual pretzel sticks in each small ball and serve with crackers or veggies sticks.

“These mini cheese balls were the best in my lunch boxes when I was a kid. I always thought what a special treat they were at school because I knew they’re made just for parties. Little did I know they were probably left over from the get-togethers the night or weekend before. I just knew I felt special!”

-Deana Vaughn, Remlap

No Mess Peach Cobbler

1 can (29 oz) sliced peaches
1 cup self-rising flour
1 cup sugar
3/4 cup milk
1 stick butter

Melt butter in 13×9 baking dish. Add flour, sugar, and milk straight into dish with butter. Mix well. Cut peaches into bite sizes. Pour peaches and juice from can directly into dish over flour mixture. Do not stir. Bake at 350 degrees for 35-40 minutes or until golden brown.

-Kellie Butts, Ashville

Apple Cake

3 cups sugar3 eggs2 tsp vanilla

3 cups flour
1 1/4 cups oil
2 cups nuts

3 apples (cut in little pieces)

Mix sugar and oil. Beat until fluffy. Add eggs, flour, flavoring. Mix well. Add apples and nuts. Grease and flour a long pan. Pour batter in and bake for one hour at 300 degrees.

Glaze
1 stick butter1/4 cup milk

1 cup brown sugar

Cook over low heat until butter is melted. Pour over cake while hot.

“This was one of my mama’s handwritten recipes. She passed away four years ago, April 7. I made me and my sisters and their daughters a dish towel [with the handwritten recipe] for Christmas. This was just one of her recipes. She was a great cook and loved cooking for family and friends.”

-Belinda Lecroy, Altoona

Granny’s Fudge

1 can sweetened condensed milk
3 cups sugar
1 Tbsp. vanilla flavoring
Pinch of salt
1/3 cup cocoa
1 stick margarine

Mix sugar, cocoa, and salt in pan. Add milk and cook over medium heat, then add vanilla flavoring and margarine. Cook until thickened and mixture forms a ball when dropped in cold water. Pour into a prepared 8×8 baking dish, which has been buttered. Let mixture sit until cool and hardened.

“Enjoy! I remember my granny making fudge icing for cakes and as a child. I enjoyed eating the fudge icing and leaving the cake!”

-Amanda Gladden, Oneonta

Dump Salad

2 cans fruit cocktail (drained)
1 box strawberry Jell-O
16 oz. cottage cheese
Large Cool Whip

Mix Jell-O mix and fruit together. Pour in cottage cheese and mix. Last add Cool Whip and stir. Chill 1-2 hours before serving.

“Yummy!”

-Rachel Kelly

Chicken and Dumplings

made by my great grandmother

Chicken and broth:
Whole chicken3 carrotsSalt/Pepper

Dumplings:
1 3/4 cups flour
3/4 cup shortening (crisco)
1/2 tsp. baking powder
3/4 cup milk
1/2 tsp. salt

Onion
3 stalks celery
Bay leaf

Cook your chicken, diced carrots, and diced celery in water enough to cover the whole chicken. While cooking, start dumplings by combining all ingredients.

Once chicken is done, pull out and debone. Bring broth to a boil. Add dumplings. Instead of rolling out, drop in by spoonful. Simmer for 15-20 minutes. Add shredded chicken back. Add any seasonings you like and enjoy!

-Amanda Phelps, Oneonta