Author: kspearrin

kspearrinhttps://recipes.spearrin.com

Macaroni and Cheese

Macaroni and Cheeseby Teresa Williams

Ingredients

  • 1 16 oz box Macaroni Elbow
  • 1 can evaporated milk
  • 1 stick butter
  • Salt and pepper (to your liking)
  • 1 8 oz bag sharp cheddar cheese
  • 1 8 oz bag monterey jack (or colby-jack) cheese
  • 1 8 oz bag mild cheddar cheese
  • 1 can Campbell’s cheddar cheese soup
  • 9×13″ pan covered with cooking spray (Pam)

Instructions

  1. Preheat the oven to 350 degrees.
  2. Boil the macaroni in a large pot.
  3. Drain the macaroni and put it back into the pot.
  4. Stir the butter into the macaroni pot.
  5. Add in 1/2 of the can of milk and the bag of sharp cheddar cheese.
  6. Stir in the can of soup and the salt and pepper.
  7. Add in the remaining milk and the jack cheese.
  8. Mix thoroughly.
  9. Pour the mixture evenly into the 9×13″ pan.
  10. Sprinkle the bag of mild cheddar cheese covering the top of the macaroni mixture.
  11. Place the pan into the oven for approximately 30 minutes. The cheese on top should be lightly browned. Be careful not to over-cook and dry the macaroni out.
  12. Enjoy!

Peanut Butter Pie

Peanut Butter Pieby Teresa Williams

Ingredients

  • 1 graham cracker pie crust
  • 1/2 cup smooth peanut butter
  • 1 cup powdered sugar
  • 1 8oz bowl of Cool Whip
  • 1 small box of Jell-o cook pudding (chocolate or any other flavor, not instant)

Instructions

  1. In a small bowl, mix the peanut butter and powdered sugar.
  2. Cover bottom of the pie crust with the peanut butter mixture (save a small amount of this mixture for later to sprinkle over the top of the finished pie).
  3. Cook the pudding as directed on the package.
  4. Pour the hot, cooked pudding over the peanut butter mixture in the pie crust.
  5. Let the pie cool for approximately 10 minutes.
  6. Place the pie in the refrigerator.
  7. After the pie is completely cool, remove it from the refrigerator and top it with Cool Whip.
  8. Sprinkle the saved peanut butter and powdered sugar mixture over top of the pie.
  9. Keep the pie refrigerated until ready to serve.
  10. Enjoy!

Peanut Butter Pie

Chocolate Chip Cake

by Candy Spearrin

Ingredients

  • 5 eggs
  • 1 cup olive oil
  • 1.5 cup sugar
  • 1 teaspoon vanilla
  • 2 cups self rising flour
  • 12oz bag of chocolate chips
  • 1 cup pecans (chopped)
  • 1 cup coconut

Instructions

  1. Preheat the oven to 265 degrees.
  2. Combine the eggs, oil, sugar, and vanilla into a large mixing bowl. Mix contents well with a wisk.
  3. In a separate mixing bowl combine the flour, chocolate chips, and coconut. Toss/mix the contents until the chocolate chips are coated well with the flour. This will help the chocolate chips from sinking to the bottom of the cake.
  4. Pour the flour mixture into the egg mixture. Stir until mixed (but do not over stir).
  5. Pour the combined mixture into a greased and floured 9×13″ pan.
  6. Place the pan into the oven for approximately 1 hour and 10 minutes. This time may be slightly longer or shorter. The cake can be checked with a toothpick to be certain.
  7. Enjoy!

Green Bean Casserole

Green Bean Casseroleby Crystal Hartley

Ingredients

  • 4 cans of french cut green beans
  • 2 cans of cream of mushroom soup
  • 1 pack of French’s fried onions

Instructions

  1. Preheat oven to 350 degrees.
  2. Drain all green beans and pour into a 9×13″ casserole dish.
  3. Pour both cans of mushroom soup into the casserole dish.
  4. Pour in 1/2 of the pack of the of fried onions into the casserole dish.
  5. Mix all these together inside the casserole dish.
  6. Sprinkle the remaining 1/2 of the pack of fried onions on the top of the mixed ingredients.
  7. Place dish in oven for 45 minutes or until the fried onions on top start to turn dark brown.
  8. Enjoy!

Corn Casserole

Corn Casseroleby Kyle Spearrin (original recipe from Nana Spearrin)

Ingredients

  • 1 can whole kernel corn
  • 1 can cream corn
  • 1 cup sour cream
  • 1 box Jiffy corn muffin mix
  • 2 eggs
  • 1 stick butter (1/2 stick is also acceptable)

Instructions

  1. Set oven to preheat at 350 degrees.
  2. Place stick of butter in a 9×13″ casserole dish. Place dish in oven while preheating to start melting the butter.
  3. Beat eggs in small bowl.
  4. Drain water from can of whole kernel corn.
  5. In a separate large bowl, mix all ingredients (including eggs) in any order.
  6. After the butter is melted somewhat, dish with the butter can be removed from oven. Tilt dish around to spread melted butter on all sides. This is to prevent sticking.
  7. Pour melted butter into large bowl with other ingredients and mix.
  8. Pour all mixed ingredients from large bowl into casserole dish.
  9. Place dish in preheated oven for 45 minutes.
  10. Remove dish from oven, allow casserole to cool for some time.
  11. Cut casserole into small squares and serve. Enjoy!

Corn Casserole