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15 recipes in

Redneck Recipes (Amy)

Cookbook by

Pastryismybiz

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Sticky Toffee Pudding

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2 Reviews | By Mille®

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From Beginish Restaurant in Dingle, Ireland

Recipe #24245

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Lemony Green Beans

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17 Reviews | By Redneck Epicurean

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Every summer, Pop raises green beans and I love them. I'm always on the lookout for other ways to fix them in place of cooking them with bacon until soft, even though that is my favorite. Gotta have something different every once in a while. Lemon goes so well with green beans and this recipe sounded like a wonderful way to use fresh green beans. Source: First Magazine

Recipe #201257

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Herb Roasted Roots

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5 Reviews | By Redneck Epicurean

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There ain't nothing a Redneck likes better than a root vegetable. We even have our own ode to the potato. (Take An Old Cold 'Tater and Wait...some will know what I'm talking about). Anywho, sometimes, for fancy occasions, we like to purty them up a bit. Here's one of my favorite ways of doing just that. This is great with grilled meat of just about any kind. Although they're not root vegetables, mushrooms go well with this dish, if you want to get even fancier or need to feed a bigger crowd.

Recipe #154688

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Cinnamon Graham Crust

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1 Reviews | By Redneck Epicurean

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Mom always said make do with what you have, so I did. I was out of regular graham crackers for a crust so I used cinnamon/sugar grahams with my "cheater's cheesecake" (a box of s.f. instant pudding and pie filling cheesecake flavor and a can of Splenda cherry pie filling). This made something that would usually be the norm a bit more special.

Recipe #156048

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Quick and Easy Gingerbread People

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4 Reviews | By Redneck Epicurean

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This is the ONLY recipe I use for my Christmas gingerbread because it's perfect every single time. I make this all year long too, because I crave gingerbread sometimes.

Recipe #168787

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Cinnamon Pie

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5 Reviews | By Redneck Epicurean

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I love cinnamon anything. This is one of my favorite pies and is really easy. You are sure to have all the ingredients in your kitchen too.

Recipe #169047

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Baked Tater Skins

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8 Reviews | By Redneck Epicurean

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These are great as a side dish or a party and are great make-ahead time savers. The toppings are what I like (and are approximate in measurements), but are totally up to your imagination. Oh, but don't leave out the sauce, because it is extra special and is really great!

Recipe #184381

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Sweet Potatoes Chantilly

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3 Reviews | By Redneck Epicurean

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Sweet potatoes have always been one of my favorite root veggies. My family has always eaten them sweet. Candied, caramel, brown sugar, baked with butter and cinnamon...dessert recipes by the ton. I know a lot of different ways to eat them are out there, but this is another one of my favorite ways. I didn't know that it was called "chantilly" until my gourmet class.

Recipe #185456

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Bacon and Greens Focaccia

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Be the first to review! | By Redneck Epicurean

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Leave it to a Redneck...fancy bread with country toppings. I don't think there's anything a Redneck loves better than a big ole bowl of greens (some like their's with vinegar-not me) and some fat bacon. Oh, heavens, putting this together was such a hard thing for me because I wanted to eat the bacon and greens before it ever made it to the bread! I kept thinking, "No, Amy. Don't eat the greens and quit picking at the bacon!" However, when it all got done, it was excellent. I have also made this with the Chinese Beef and Broccoli dish. The sauce on the beef and broccoli made it extra good. Give them both a try for something different.

Recipe #190034

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Diabetic Cinnamon Bun Scones

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Be the first to review! | By Redneck Epicurean

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I love cinnamon. When I started my diabetic diet, they told me that cinnamon actually helps the insulin work and promotes health in a diabetic. SO, with that in mind, I started using tons of it. I LOVE it, so that wasn't a problem for me. I use it on lots of food, sweets and savories. This recipe is one of my favorites. I usually cut it in half for myself, but if you're preparing them for a party or a family, you'll want to make the whole batch.

Recipe #191047

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Bistro Herbed Chicken

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2 Reviews | By Redneck Epicurean

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I love a short-cut whenever I can get it. I found this online at the Pasta-Roni website because I got a TON of boxes of this stuff and wanted to know a bit more about it. This is SOOO delicious and easy and a fancy way to disguise a box mix. I know...you "from scratch" cooks are about to die, but it's good. Try it before you turn up your nose.

Recipe #191053

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My Favorite Broccoli Casserole, OAMC Style

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Be the first to review! | By Redneck Epicurean

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I'm just starting on my OAMC adventures. I LOVE LOVE LOVE broccoli casserole and would probably keel over and die if I couldn't have it anymore. Yes, that's right...die. Mom and Pop always raise some broccoli in the summer and this my favorite way of eating it (other than my soup). So, I mix up a batch of this when it's fresh and throw it in the freezer.

Recipe #193785

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Esther's Dill Coleslaw

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3 Reviews | By Redneck Epicurean

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This recipe came from the Savannah Country Cooking cookbook, Paula Deen's very first cookbook. It is served by Esther Shaver in her bookstore cafe. If Paula thinks it's that good, well...it must be! So, I tried it, and it is. Different from a normal coleslaw, but goes well with just about any meal! Cook time would be chill time, but will vary if your serving immediately or chilling. Also, the prep time will vary if you have to shred all the ingredients. Both are guesstimates.

Recipe #203059

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Paula Deen's Spicy Cinnamon Cake

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12 Reviews | By Redneck Epicurean

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This is a very simple, but oh so delightful spice cake. I saw Paula make this on her show and since I love Love LOVE cinnamon, had to make one. I did already have everything on-hand because I use spice cake mixes for my gingerbread men. I always stock up at the holidays when they're on sale. Next time you need a coffee cake, serve this one!

Recipe #203240

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Amy's Cheezy Broccoli Balls

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4 Reviews | By Redneck Epicurean

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These make a great side dish for a meal or an appetizer for a party. The hard part about this recipe is not eating them while you're cooking. This is my spin on another recipe. The yield really does depend on how big you make the balls.