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Potluck Supper Recipes

Dean Boyle's Prize Winning Chili

2 lbs. ground hamburger or ground turkey
1 large onion
1 heaping tablespoon chopped garlic

Add:
2 cans diced tomatoes
1 can ranch style beans
1 can rinsed kidney beans
3 to 4 bay leaves
6 beef bouillon cubes
1/8 cup of chili powder
1/16 cup cumin (a 2:1 ration of chili powder and cumin)
1/4 tsp. cayenne pepper (optional)

Directions:

Brown hamburger in large pot.  Add onion and garlic. Once meat is browned add the rest of the ingredients.  Pour into crock pot and simmer for three to four hours. Remove bay leaves before serving.

Submitted by Becky Snow                                         Feb. 7, 2014
Daniel's BBQ Sauce

 
 1    cup Ketchup
   1    cup Onion (diced)
3/4    cup Maple Syrup
1/4    cup Lemon Juice
1/4    cup packed brown sugar
1/4    cup water
   2    tablespoon garlic (minced)
   2    tablespoon Worcestershire
1/4    cup honey
1/2    teaspoon Cayenne pepper (optional)
   1    tablespoon Vegetable oil
1/4    teaspoon Liquid smoke

Directions:

Heat sauce pan with oil and add onion and garlic; saute until soft.  Add remaining ingredients and simmer for 30 minutes, stirring often.  When thickened remove from heat and serve over pulled pork, chicken or ribs.  Can be kept for up to two weeks in refrigerator.

Submitted by Daniel Ottinger                    Feb. 21, 2014

Corn Bread Cake

1 cup sugar
1 cup brown sugar
1 1/2 cup self-rising flour
1 cup oil
4 eggs
1 cup pecan

Directions:

Using a spoon, mix all of the ingredients together and pour into a 13x9 greased pan.  Bake at 350 for 40-45 minutes.

Anne Culbertson                                             March 8, 2014
Barbecups

3/4 pounds ground beef
1/2 cup barbecue sauce
1 Tablespoon minced onion
2 Tablespoon brown sugar
1 - 10 to 12 count can of biscuits
3/4 cups shredded cheddar cheese

Directions:

Preheat oven to 400.  Brown ground beef, drain.  Stir in barbecue sauce, minced onion and brown sugar, set aside.  Place one biscuit in each of 12 ungreased muffin cups; press dough up sides to edge of cup. Spoon meat mixture into cups.  Sprinkle each cup with shredded cheddar cheese.  Bake 10-12 minutes or until golden brown.  Refridgerate any leftovers.

Anne Culbertson                                                      March 8, 2014
White Chicken Chili

2 cans white beans, drained.
1 can whole kernel corn
1 can rotel diced tomato & green chillies
1 - 24 oz. jar of chunky salsa
1/2 cup chicken broth
1 package Italian chicken breast, Perdue 24 oz.
1 package of Mexican shredded cheese, 2 cups

Directions:

Cook chicken for (6) hours in crock pot
Take chicken out, shred it and put back
Enjoy.

Jeanette Craig
Mexican Wedding Cake

2 cups flour
2 tsp. soda
1/2 tsp. salt
2 cups sugar
2 eggs
1 lg. can crushed pineapple
1 cup English walnuts or pecans

9x13 pan. Bake at 350 for 30-40 minutes

Icing:

1 - 8 oz. cream cheese
1 stick margarine
1 tsp. vanilla
4 cups powdered sugar or more for consistency

Mary Beth Schrader


Crockpot Apple Crisp

3/4 cup brown sugar
1 cup fashioned oatmeal
1/2 cup (white whole wheat) flour
1/4 cup butter
3 - 4 cups apples, peeled and sliced
1/2 tsp. ground nutmeg or 
1 tsp. freshly grated nutmeg, optional
1/4 cup dried cranberries
1/3 cup chopped pecans
1/3 cup sugar (or substitute)
1 tsp. cinnamon
    I always use Pampered Chef's Cinnamon Blend
3/4 cup of water
Caramel ice cream topping, optional

.
Directions:

In medium bowl, combine brown sugar, oats and flour. Cut in the butter with a pastry blender or fork until mixed evenly. Set aside.

In large bowl, combine apples, nutmeg, cranberries and pecans. Add half the crumb mixture, stirring to combine evenly.  Pour into greased crockpot.

In small bowl, combine sugar and cinnamon; stir until blended.  Add water and stir; then pour over apples.  Top with remaining crumbs. Before placing lid on crock, place 2 paper towels across the top.

(This prevents the moisture from falling onto the top of your dessert).  Cook on high for 3 hours or low for 5-6 (or even longer).

Remove cover and paper towels; allow to stand at least 15 minutes before serving.  It will stay warm for over 30 minutes.  Serve warm with ice cream and caramel ice cream topping if desired
Pink Cement

1 can cherry cherry pie filling 
1 12 oz Cool Whip 
1 14 oz Eagle Brand Sweetened Condensed Milk 
1 20 oz can crushed pineapple drained 
½ bag miniature marshmallows  

Mix in glass bowl  
With wooden spoon 

Elva Boyd 2016


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