Home
Profile
Music
Contest
Events
Charts
Momma's

2005!

Congratulations!

to the winners and all who participated.

Your tasty recipes will be enjoyed

by many families throughout the

Crossroads Region of South Carolina!

Below are this year's entries....

Cick Here to view entries from 2004.

Grand Prize Winner !

CINDY McCLURE'S

STRAWBERRY TRUFFLE

CINDY McCLURE'S STRAWBERRY TRUFFLE

   

Ingredients:

1 box of angel food cake mix ( or 1 pre-baked angel food cake )

1 box of vanilla pudding (4oz) - mixed and ready to serve

1 can strawberry pie filling

2 cups fresh strawberries ( washed & sliced) - leave a few whole for garnishing

1 can drained pineapple tid-bits

1 16-oz container of Cool Whip

optional....granulated sugar ( enough to sprinkle on fresh strawberries )

Directions:

Tear angel food cake into bite-sized pieces and layer bottom of truffle bowl (or any deep dish ). Spread 1/2 pie filling on top of cake layer. Then layer 1/2 of pudding. Next layer fresh strawberries and pineapple. Spread a layer of cool whip onto fruit. Repeat layers of cake, filling, pudding and fruit. Lastly, top with remaining Cool Whip and garnish with sliced ( or whole ) strawberries. Best if allowed to chill for 1-2 hours before serving.

 

Submitted by:  Cindy McClure; Reevesville S.C.

    

    

    

2nd place

EVELYN'S

CRANBERRY PORK ROAST

Ingredients:

1 boneless pork loin roast ( 2 1/2 - 3 lbs )

1 can ( 16oz ) jellied cranberry sauce

1/2 cup sugar

1/2 cup cranberry juice

1 teaspoon mustard

2 tablespoons cornstarch

2 tablespoons cold water

salt & pepper to taste

Directions:

Place pork roast in a slow cooker. In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice and mustard. Pour over roast. Cover and cook on low 6 to 8 hrs or until meat is tender. Remove roast and keep warm.

Gravy: Skim fat from juices; measure 2 cups juice ( adding water if necessary ) and pour into saucepan. Bring to boil over medium heat. Combine cornstarch and cold water to make a paste. Stir into gravy; cook and stir until thickened...season with salt. Serve with sliced pork.

Submitted by:  Evelyn Banks; Orangeburg S.C.

      

   

       

Charlton of Sonic's Favorite!!!

VERNELLE'S

KEY LIME CHEESECAKE

w/ FRESH STRAWBERRY SAUCE

Ingredients:

Crust:

2 cups graham cracker crumbs

1/4 cup sugar

1/2 cup melted butter

Cheesecake:

3 8-oz packages

1 1/4 cup sugar

3 large eggs

1 8oz container of sour cream

1 1/2 teaspoons lime zest

1/2 cup key lime juice

Strawberry sauce:

1 1/4 cup fresh strawberries

1/4 cup sugar

1 1/2 teaspoon lime zest

Directions:

Mix first first three ingredients together and press firmly onto bottom and about 1 inch up the side of a well-greased springform pan. Bake at 350 degrees for 8 minutes, then allow to cool. With an electric mixer, beat cream cheese until fluffy. Slowly add 1 1/4 cup sugar until blended. Add eggs - one at a time - beating after each one. Mix in sour cream, lime zest, and juice. Pour batter into crust. Bake at 325 degrees for 1hour and 5 minutes, then turn oven off. Partally open the oven door and leave for 15 minutes. Remove from oven and run a knife around the edge of the pan to release the sides. Cool completely in the pan on a wire rack, then cover and chill for 8 hours. garnish with sliced limes and strawberry halves; then serve with strawberry sauce.

Submitted by: Vernelle Hendrix

  

  

  

JENNIFER’S
OVEN CUBE STEAK

Ingredients:
4-6 pieces of cube steak
1 can cream of mushroom soup
1 tbsp Worcestershire sauce
1 pkg Lipton onion soup mix
½ cup milk
1 small can mushrooms
½ can Durkee onions
salt & pepper


Directions:
Place cube steak in lightly greased oven dish. Add salt and pepper to taste. Mix soup,
Worcestershire sauce, onion soup mix, milk, and mushrooms. Pour over cube steak.
Top with onions. Bake at 350 for 1 hour.


Submitted by: Jennifer Weatherford

    

    

     

LORI’S
CORN PIE

Ingredients:
Fresh or frozen corn cut off cobb (quart size freezer bag) or 12-16 oz canned corn,
drained
1 large can evaporated milk
½ cup sugar
3-4 eggs
butter or margarine
salt & pepper


Directions:
Beat eggs. Add evaporated milk, sugar, and corn with beaten eggs. Pour into 2 pie
plates. Cut butter on top of pies. Salt and pepper to taste. Bake at 350.
Submitted by: Lori Fanning

     

    

     

MARY’S
GOOEY BUTTER CAKES

Ingredients:


Cake:
18 ¼ ounce package yellow cake mix
1 egg
8 tablespoons (1 stick) butter, melted


Filling:
8 ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons (1 stick) butter, melted
16 ounce box of powdered sugar


Directions:


Preheat oven to 350. Combine ingredients and mix well. Pat into a lightly greased
13x9-inch baking pan. Prepare filling.


Beat cream cheese until smooth. Add eggs and vanilla. Add butter. Beat. Add
powdered sugar and mix well. Spread over cake mixture. Bake for 40 to 50 minutes.
You want the center to be a little gooey, so do not overbeak.
*For the holidays, add a 15 ounce can of pumpkin to the filling. Add cinnamon and
nutmeg.


Submitted by: Mary Gene Ransdale

        

      

     

TAMMY’S
EASY HAMBURGER CASSEROLE

 

Ingredients:


2 lbs hamburger meat (leanest cut)
3 cans cream of chicken or mushroom soup
2 cups shredded cheese
1 large bag tator tots, frozen


Directions:


Press hamburger meat in bottom of 9x13 glass dish. Sprinkle with salt and pepper.
Spread cans of soup on top of meat. Spread shredded cheese on top of soup and
meat. Line tator tots on top of cheese so they will cook evenly. You can also salt and
pepper tots if desired. Bake in oven at 350 for 45 minutes to 1 hour until meat is done
and tots are brown.


Submitted by: Tammy Waller

      

     

      

DENA’S
GRAPE SALAD

 

Ingredients:


8 ounce cream cheese, softened
8 ounce sour cream
½ cup sugar
1 tsp vanilla


Directions:


Cream together and fold in 2 bunches of seedless grapes. Pour into 9x13 pan.
Sprinkle top with light brown sugar, then sprinkle 1 cup of toasted pecans. Let sit
overnight in refrigerator. Keeps up to two weeks in the refrigerator.


Submitted by: Dena Gleaton

   

   

    

TAMMY’S
HEAVENLY STRAWBERRY DELIGHT

 

Ingredients:


1 angel food cake
4 cups strawberries, fresh or frozen
¾ cup sugar
1 large cool whip, thawed
2 cups instant french vanilla pudding, prepared


Directions:


Slice majority of strawberries, leaving a few whole berries. Sprinkle ¾ cup sugar on top
of sliced berries. In large clear glass bowl, break about 1/3 of angel food cake pieces
into bottom of bowl. Top with 1/3 of the sliced strawberries. Mix pudding and cool whip
together and put 1/3 mixture on top of berries. Continue layering ending with pudding
mixture on top. Top with fresh whole strawberries.


Submitted by: Tammy Waller

    

    

     

JUNE’S
BANNANA PUDDING

 

Ingredients:


1 medium-sized cool whip*
8 ounce sour cream*
1 large package of instant vanilla pudding
vanilla wafers*
bananas
*May use fat free cool whip, sour cream, and vanilla wafers. Also skim milk to cut down
on calories or fat if desired.


Directions:


Prepare pudding according to package directions. Add sour cream and cool whip. Mix
well. Alternate layers of pudding, crackers, and bananas. Refrigerate and then enjoy.


Submitted by: June Williams

   

   

  

LYB’S
CHICKEN CASSEROLE

 

Ingredients:


3 lb bag of boneless/skinless chicken tenderloins
3 16 ounce cans of cream of mushroom soup*
3 16 ounce cartons of sour cream
1 stalk of celery
1 large onion
1 large bell pepper
*Use a 4th can of cream of mushroom soup if you want extra gravy.


Directions:


Use a 9x12 glass casserole dish sprayed with Pam. Open the 3 cans of cream of
mushroom soup and pour into casserole dish. Open the 3 cartons of sour cream and
pour into casserole dish. Cut up celery, onion, and bell pepper and place in casserole
dish. Stir and mix well. Place chicken tenderloins in casserole dish. Place casserole
dish in oven. Bake at 225 degrees for 2 hours or 350 degrees for 1 hour. Serve with
rice.


Submitted by: Linda Y. Brunson

 

  

xxxxxxxx'x

xxxxxxxxxxxxxxxxxxxxxx

More recipes from our

2005 Momma's Home Cookin' Contest

to be added daily!!!

Check back and refresh soon!!!

 

Ingredients:

Directions:

 

Submitted by: 

Cick Here to view entries from 2004.