Suzonnie JollyFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 (15 oz) can crushed pineapple in its own juice1 (8 oz) packages fat-free cream cheese, softened2 tsp Sweet & Low®2 eggs, beaten1 tsp vanilla extract2 tsp cornstarch Preheat oven to 350 degrees. Drain pineapple reserving juice. Blend cream cheese with Sweet & Low, eggs, and 1/2 … Continue reading Glazed Pineapple Cheese Pie
Suzonnie Jolly
Lemon Ice Box Pie
Suzonnie JollyFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 cups skim milk1 tub Crystal light lemonade mix, dry1 large box vanilla sugar-free instant pudding, dry8 oz fat-free Cool Whip6 graham cracker squares Layer graham crackers in the bottom of 8x8 inch baking dish. In a mixing bowl, stir pudding and lemonade powders together, then add … Continue reading Lemon Ice Box Pie
Four Layer Delight
Suzonnie JollyFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 FIRST LAYER: 1/2 cup liquid Butter Buds®1 cup flour Mix flour and liquid Butter Buds. Press firmly into 8 x 8 inch Pyrex dish. Bake at 350 degrees for 20 minutes or until light brown. Cool. SECOND LAYER: 8 oz fat-free cream cheese, softened4 oz lite Cool … Continue reading Four Layer Delight
Neiman Marcus Brownies
Suzonnie Jolly Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 box Swiss chocolate cake mix1 stick margarine1 egg Mix together (will be thick) and pack in 9x13 inch pan. Mix: 8 oz cream cheese1 box powdered sugar3 eggs Pour over cake mix. Bake at 350 degrees for 45 minutes.
Biscuits
Suzonnie Jolly Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 8 oz Dannon® fat-free plain yogurt3 cup reduced fat Bisquick®1/2 can (6 oz) diet 7-UP® Mix together. Drop biscuits on a cookie sheet sprayed with Pam®. Bake at 400 degrees for 10 minutes. Makes 16 biscuits. One biscuit equals 1 serving 1/2 milk and 1 bread.
Squash Dressing
Suzonnie Jolly Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 Mexican cornbread mix1 cup egg substitute1 cup skim milk1 can reduced fat cream of chicken soup4 yellow squash or zucchini1 large onion2 cans reduced sodium-fat chicken broth Prepare the cornbread mix using egg substitute and skim milk. Pour into a skillet prepared using nonstick spray. … Continue reading Squash Dressing
Broccoli Cornbread
LaDonna Pardue, Wanda Williams, Evelyn Fitzgerald, Ophelia Autrey, Becky Guice and Suzonnie Jolly Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 package broccoli, chopped1 can Mexicorn1 onion, finely chopped1 stick butter, melted1 (6 oz) package cottage cheese1 box Jiffy® cornbread mix1 tsp salt4 eggs Mix broccoli, corn, and onion. Add butter, cottage cheese, and eggs. … Continue reading Broccoli Cornbread
Pizza Bread
Suzonnie Jolly Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1/2 cup mayonnaise1 large loaf of French bread1/2 cup oleo, softened1 can ripe black olives2 cloves garlic2 cup mozzarella or Cheddar cheese, grated1/2 cup green onions, choppedMushrooms Cut French bread lengthwise. Add mayonnaise to butter and cream together. Add all other ingredients. Spread on bread. Heat … Continue reading Pizza Bread
Taco Dip
Suzonnie Jolly Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 8 oz cream cheese8 oz cottage cheese1 package taco seasoning mixLettuce, shreddedTomato, diced1 cup Cheddar cheese, grated1 can black olives, choppedGreen onion, chopped Mix cream cheese, cottage cheese, and taco seasoning mix; form in center of a tray and place lettuce and tomato around it. Sprinkle … Continue reading Taco Dip
Shrimp Dip
Suzonnie Jolly Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 package cream cheese2 small cans small deveined shrimp1/2 to 3/4 cup mayonnaise1 dash Worcestershire® sauceGarlicSmall amount of Cheddar cheese, grated1/2 small onion, choppedJuice of 1 lemon Mix all ingredients together. IN HONOR OF OUR CHILDREN, GRANDCHILDREN AND GREAT-GRANDCHILDREN Given by Don and Frankie Hinton
Shiloh To Canaan Kitchen 