Archive for the ‘Wallflowers’ Recipes’ Category

Black Bean & Hominy Lime Mash

Posted on: October 6th, 2014 by Richview Family Dentistry

hominy black bean lime mash


One of the yummiest simple recipes around!


1 bag frozen stir fry vegetables
Powdered garlic to taste (NOT garlic salt)
1/4 teaspoon thyme
1/4 teaspoon allspice
1 tablespoon olive oil
7 ounces reduced sodium chicken broth
1 (15 ounce) can black beans (drained)
1 (15 ounce) can yellow hominy (drained)
3 tablespoons lime juice
Salt and pepper to taste
One bag brown rice (boil in a bag)


Sauté frozen stir fry vegetables, garlic, thyme, & allspice in oil. Add chicken broth, beans, and hominy; heat to boiling. Stir in lime juice. Season to taste with salt and pepper; serve over rice.


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Sue’s Strawberry Pretzel Delight

Posted on: February 28th, 2014 by Richview Family Dentistry



● 2 cups of crushed pretzels
● 3/4 cup of melted butter
● 3 tablespoons of white sugar

Creamy Delight

● An 8 ounce package of cream cheese, softened
● 1 cup of white sugar
● An 8 ounce container of frozen whipped topping, thawed

Strawberry Filling

● 2 packages, 3 ounces each, of strawberry flavored jello
● 2 cups of boiling water
● 2 packages, 10 ounces each, of frozen strawberries



Preheat oven to 400 degrees. Stir together crushed pretzels, melted butter, and 3 tablespoons of sugar, then mix well and press mixture into the bottom of a 9×13 inch baking dish. Bake 8 to 10 minutes until set, then set aside to cool.


In a large mixing bowl, cream together cream cheese and 1 cup of sugar. Fold in whipped topping, then spread mixture onto cooled crust.


Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. Pour and spread filling over cream cheese layer, then refrigerate until set.



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Staci’s Slow Cooked Black Eyed Peas

Posted on: December 30th, 2013 by Richview Family Dentistry


●  6 cups of water
●  1 cube of chicken bouillon
●  1 pound of dried black eyed peas (sorted and rinsed)
●  1 diced onion
●  2 diced cloves of garlic
●  1 red bell pepper (stemmed, seeded, and diced)
●  4 slices of chopped bacon
●  8 ounces of chopped ham
●  1 teaspoon of ground pepper
●  Salt to taste


Pour water into a crock pot, add the bouillon cube, and stir until dissolved.  Combine the black eyed peas, onion, garlic, bell pepper, bacon, ham, pepper, and salt.  Stir to blend.  Cover the crock pot and cook on Low for 6 to 8 hours, until peas are tender.


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Kelley’s Thanksgiving Fudge Pie

Posted on: November 17th, 2013 by Richview Family Dentistry
Kelley-HodgesPie Ingredients:
●  2 eggs, slightly beaten
●  1/4 cup of flour
●  1 stick of melted butter
●  1 1/4 cup of sugar
●  1/4 cup of cocoa
●  1 tsp of vanilla
●  1 unbaked pie shell


Mix all ingredients together.  Pour into the unbaked pie shell.  Bake at 350°F for about 30 minutes or until set.

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Kelley’s Hashbrown Casserole

Posted on: September 30th, 2013 by Richview Family Dentistry
Kelley-HodgesCasserole Ingredients:
●  1 2lb bag of hashbrown potatoes
●  1/2 cup of chopped onions
●  1 10 oz package of grated cheddar cheese
●  1 carton of sour cream
●  1 can cream of chicken soup
●  1 tsp of salt
●  pepper to taste
●  1 stick of melted margarine
Preheat oven to 350° F.  Mix ingredients together and put in a greased 3 quart casserole dish. 


Topping Ingredients:
●  Bread crumbs
●  1 stick of melted margarine
Cover top of casserole with bread crumbs and pour second stick of melted margarine over top.  Bake at 350° F for an hour and 10 minutes.  Serves about 30 people.


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Susan’s Butter Cake

Posted on: July 25th, 2013 by Richview Family Dentistry

Susan-CunninghamCake Ingredients

●  3 cups all-purpose flour
●  2 cups sugar
●  1 tsp salt
●  1 tsp baking powder
●  1/2 tsp baking soda
●  1 cup buttermilk
●  1 cup butter
●  2 tsp vanilla extract
●  4 eggs

Preheat the oven to 325°F, and grease and flour a winch Bundt pan.  In a large bowl, mix the flour, sugar, salt, baking powder, and baking soda, then blend in the buttermilk, butter, vanilla, and eggs.  Beat the batter for 3 minutes at medium speed, then pour it into the Bundt pan.  Bake for 60 minutes, checking to make sure the cake passes the toothpick test.


Topping Ingredients

When the cake is almost done baking, combine the four topping ingredients in a saucepan, then cook over medium heat until fully melted and combined.  Do not boil.


Prick holes in the still warm cake (with skewers or something similar), and slowly pour the topping over the cake. Let the cake cool before removing from the pan.


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Sue’s Heathbar Bavarian Torte

Posted on: May 28th, 2013 by Richview Family Dentistry


● 1 (18 1/4 oz.) package devil’s food cake mix, no pudding
● 1 (8 oz.) package cream cheese, softened
● 2/3 cup packed brown sugar
● 1 teaspoon vanilla extract
● 1/8 teaspoon salt
● 2 cups whipping cream, whipped
● 2 tablespoons Heathbar milk chocolate bits


Mix and bake cake according to package directions in two 9 inch round pans.  Cool for 15 minutes, then remove from pans and cool completely on cooling rack.  In a bowl, beat cream cheese, brown sugar, vanilla, and salt until fluffy, then fold in whipped cream.  Split each cake into two horizontal layers.  Place one on a serving plate and spread with a quarter of the cream mixture, then sprinkle with a quarter of the Heathbar bits.  Repeat for each layer.  Cover and refrigerate for at least 8 hours.


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