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Recipes - Desserts (Pies, Cobblers, etc.,)

1 Step Coconut Custard Pie

Submitted By: Vera E., Johnson City

2 c milk
¾ c sugar
½ c biscuit mix
4 eggs
¼ c margarine
1½ tsp vanilla
1½ c coconut

Combine all ingredients in a blender except coconut. Blend well for 3 minutes. Pour into a greased 9” pie pan-glass. Bake at 350 degrees for 30 minutes. Take out when there is a small jiggle in the center of pie. This one taste and easy to make.

Almond Bark Candy (White or Chocolate)

Submitted By: Ms Joyce P, Gray

Melt 2 lbs Almond Bark in 200 degree oven for approximately 20 minutes.


1 cup peanut butter (chunky)
3 cups Rice Krispies
​2 cups dry roasted nuts
​2 cups mini marshmallows (let mixture cool a little before adding these)

Mix well and drop with 2 teaspoons on waxed paper.  Makes 90 small drops.  



Apple Crisp

Submitted By: Carolyn Hilton, Kingsport

6 cup peeled, cored and sliced cooking apples
1 tbsp. lemon juice (optional)


6 tbsp. butter, melted
3/4 cup packed brown sugar
3/4 cup quick-cooking oats
1/2 cup flour
1 tsp. flour

Microwave on high 8-11 minutes until hot & bubbly in center.

Cherry crisp substitute - 1 can cherry pie filling for apples.


Apricot Cream Cheese Delight

Submitted By: Helen K., Johnson City

Step 1:  1 small orange JELLO, 1 small crushed pineapple.  Mix, heat, and stir until disolved.

Step 2:  1 8 oz. creme cheese, 3/4 cup Splenda.  Cream together.  Add 2 small jars apricot.

Mix 1 and 2.  Add 1 small Cool Whip.  Pour in 9 x 3 dish and refrigerate.

Baked Custard for Two

Submitted By: Clarice B., Kingsport

1 egg
1 cup milk
3 tbsp sugar
3/4 tsp vanilla extract
1/8 tsp salt
1/8 tsp ground nutmeg

Lightly beat egg.  Add milk, sugar, vanilla, and salt.  Beat again to dissolve sugar.  Pour into two ungreased 6 oz custard cups.  Sprinkle with nutmeg.  Set in a baking pan, and add 1/2 to 1 inch of hot water to pan.  Bake uncovered at 350 degrees for 35 minutes or until set.


Blueberry Delight

Submitted By: Janice Combs, Jonesborough

1 medium can crushed pineapple (don't drain)
2 small boxes grape Jell-o
2 c boiling water
1 can blueberry pie filling (Lucky Leaf)*

Dissolve Jell-o in boiling water.  Jell ingredients together. 


1 (9oz) pkg. cream cheese
1 c. cour cream
1/2 c. sugar
1 c. pecans

*Note:  You can use cherry pie filling also or blackberry which is wonderful. 


Bread Pudding

Submitted By: Anne L., Gray

4 large homemade biscuits (crumbled)
1 egg (beaten)
1 c applesauce
¼ c shredded coconut or raisins
1 c milk
1 c brown sugar
¼ c finely chopped pecans
1 tsp vanilla extract

Assemble all ingredients and utensils. In a large bowl mix ingredients and pour into a ½ quart buttered casserole. Bake at 350 degrees for 50-60 minutes. Top with Whiskey Sauce. Serves 6-8 servings

Whiskey Sauce

11/2 c sugar
1 (5.33 oz) can evaporated milk
4 tbsp margarine
1 egg (beaten)
3 tbsp whiskey

In top of double boiler, combine all ingredients except whiskey. Place over boiling water and cook, stirring well until blended. Keep warm until serving time or make ahead and keep refrigerated. Add whiskey right before serving. Serves 11/2 cup.

Butterfinger Pie

Submitted By: Fred Abel, Jr., Johnson City

Crush up 6 Butterfingers.  Stir into Cool Whip (12 oz.) and pour into a pre-made graham-cracker crust.  Freeze.


Butterscotch Pie

Submitted By: Barbara Taylor

 2 1/2 c brown sugar
1 c flour
4 egg yolks
1/2 tsp salt
3 tbsp butter
3 1/2 c milk
1 tsp vanilla

Cook over double boiler untl thick.  Pour into baked pie shell and top with meringue.  Place in oven and brown.  Makes 2 pies.

Caramel Chip Pie

Submitted By: Karen C., Johnson City

1/3 c sugar
1/3 c flour
1/3 c dark brown sugar
2 c milk
½ square chocolate
3 eggs
2 tsp vanilla 
pie shell (baked)

Mix ingredients as listed. Cook until thick. Pour into pie shell.

Chocolate Eclair

Submitted By: Vern Sanford, Johnson City

1 large and 2 small instant vanilla pudding mixes (regular or sugar free)
3 cups milk
8 oz. whipped topping (regular or light)
1 box graham crackers
1 can milk chocolate icing
1/2 cup chopped pecans (or nut of your choice)

Mix pudding and milk with wire whip (or mixer).  Let stand 5 minutes to firm.  Add whipped topping, mix well.  Line bottom of 9 x 12 pan with graham crackers.  Cover with layer of pudding mixture.  Add another layer of graham crackers, then another layer of pudding.  Top with layer of graham crackers.  Heat chocolate icing slight in microwave to spread easily on top of last layer of graham crackers. Sprinkle chopped nuts on top and refrigerate.

Coconut Macaroons

Submitted By: Mrs. Douglas H, Kingsport

2 egg whites
1 c granulated sugar
1 c shredded coconut
2 c corn flakes
1/2 tsp salt
1 tsp vanilla

Beat egg whites and blend all ingredients.  Drop on well-greased baking sheet about 3" apart.  Bake at 325 degrees about 12 minutes until light brown.







Crescent Bundle Surprises

Submitted By: Cathy W., Telford

1 pkg (8oz) refrigerated crescent rolls
8 Fun Size Snickers Candy Bars, halved
¼ c cream cheese filling

Separate crescent dough info eight triangles; cut each in half forming two triangles. Place a candy bar half on each triangle. Fold dough over candy and pinch corners together to seal. Place in an ungreased baking sheet. Bake at 375 degrees for 15-18 minutes or until golden brown. Remove and place on a wire rack. Cut a small hole in the corner of a resealable plastic bag. Fill bag with cream cheese filling and spread over rolls.

Diabetic Pie

Submitted By: Doris O., Kingsport

1 pkg Sugar Free Jello of choice
¼ c water
2 small yogurt (same as jello) or vanilla
1 softened lite or Sugar Free Cool Whip
graham cracker pie shell

Dissolve jello in medium sauce pan. Add yogurt one at a time. Stir each yogurt well. Add cool whip and mix well. Pour into graham cracker pie shell and chill for 10 to 15 minutes.

Easy Bake Pecan Pie

Submitted By: Gail F., Johnson City

3 eggs, beaten
1 c sugar
3/4 c white corn syrup
1 c chopped pecans

Mix all ingredients.  Place in unbaked pie shell.

Bake 1 hour at 325 degrees or until inserted knife comes out clean.

Easy Cobbler

Submitted By: Mrs. Terry Hopson, Johnson City

1 cup self-rising flour
1/2 cup sugar
1/2 cup margarine
3/4 cup milk 

Mix together and place cooked apples, cherries, peaches, or other fruit on top in greased 11 x 13 pan.  Bake at 400 degrees until brown.  Good!


Easy Fruit Dessert

Submitted By: Margaret Timbs, Johnson City

 2 cans of cherries
1 regular size dry cake mix
1 stick butter ( 1/2 cup)
nuts (optional)

Spray 9" x 13" pan with Pam.  Pour 2 cans of cherries into the pan.  Sweetened if desired.  Can use any fruit, fresh, or frozen.  Add approximately 1 cup of water.    Sprinkle dry cake mix over fruit.  Dot with butter or melt and pour over.  Add nuts.  Bake at 350 degrees for 30-35 minutes until light brown.  Cool and serve with ice cream.  Great for last minute guests.


Easy Fudge

Submitted By: Tommy M., Jonesborough

1 can white icing
1 oz peanut butter
1 bag chocolate morsels
nuts (optional)

Place morsels in microwave 2 1/2 minutes.   Place icing in bowl and pour hot morsels in and stir well.  Place in 8 x 8 dish and refrigerate for 1 hour.  Eat and enjoy!


Easy Orange Pie

Submitted By: Gail F., Johnson City

1/4 cup orange tang
1 14 oz. sweetened condensed milk
18 oz. package cream cheese softened
1 - 8 oz. cool whip
1 small can madrine oranges (drained)
1 graham cracker crust

In a small bowl, combine tang, condensed milk, cream cheese.  Beat on high until smooth.  Fold in cool whip until mixed well.  Fold in just orange segments.  Pour into crust.  Chill until firm.

Easy Peach Cobbler

Submitted By: Jean W., Johnson City

4 to 5 peaches
white bread - 3 to 4 slices
1 stick margarine or butter, melted
2 tbsp flour
1 egg
1 1/2 cups sugar

Peel peaches and slice into a greased 8x8 inch pan.  Trim crust off bread.  Cut each slice into four fingers.  Place over top of peaches.  Mix margarine, flour, egg, and sugar.  Pour over top of white bread.  Bake at 350 degrees for 35 to 45 minutes.

(When fresh peaches are gone I use canned slice peaches.  Drain the syrup off and use a little less sugar.)

Easy Peanut Butter Fudge

Submitted By: Pat W., Johnson City

2 c sugar
6 tbsp peanut butter
30 single saltine crackers (finely crushed)
2/3 c evaporated milk
1 tsp vanilla extract

Combine sugar and evaporated milk in heavy saucepan. Bring to a full rolling boil over medium heat and let boil for 2 minutes. Remove from heat. Add the peanut butter, vanilla, and stir until peanut butter is melted into mixture. Beat until the mixture begins to hold shape. Spread into a greased 8” square pan. Let cool and cut into squares. (Cooking spray may be used to grease the pan).

Eclair Pie

Submitted By: Angie Oliver

1 box graham crackers
1 8 ox Philadelphia Cream Cheese
1 8 oz container Cool Whip
1 chocolate icing
1 large package vanilla pudding

Mix pudding, whipped topping, and cream cheese together.  Layer graham crackers with entire mix.  Melt the icing and pour on top.  Let set over night then serve.

French Coconut Pie

Submitted By: Betty Conley

1 stick melted butter
1 can coconut
3 whole eggs beaten
1 tbsp. vinegar
1 1/4 cup sugar
1 tsp. vanilla
1/2 tsp. salt

Combine all ingredients and pour into un-baked pie shell.  Bake at 350 degrees for 1 hour.

Fresh Peach and Apricot Jello Pie

Submitted By: Ina Gray

2/3 cup sugar
3 tbsp corn starch
*Stir together

1 cup water
dash of salt
3 tbsp apricot Jello (or peach if you can't find apricot)
Bring to full boil - will thicken as it cools.

Slice peaches (4-5) into thickening Jello mixture.
Pour into ready made graham cracker crust
Spread Cool Whip on top, refrigerate and serve.

Fresh Peach Crisp

Submitted By: Irene McQueeny

1 1/2 lbs fresh peaches (washed and sliced)
SIft together the 4 following ingredients:
1 cup flour 
1 cup sugar
1/2 tsp salt
1/2 tsp cinnamon
8 x 8 x 2 inch pan (greased)

Preheat oven to 375 degrees.  Place sliced peaches in baking dish.  Using pastry blender or 2 knvies, cut into 1/2 cup soft butter or margarine.  Mix should resemble coarse cornmeal.  Sprinkle evenly over peaches.  Bake 45-50 minutes until topping is golden and peaches are tender.  Serve warm with cream.


Fruit Cobbler

Submitted By: Terry H.

1 cup self-rising flour
1/2 cup sugar
1/2 cup margarine
1 cup milk

Mix all together and put in greased 11 x 13 pan.  Placed cooked fruit and bake at 400 degrees until brown. 

Fruit Silly Paradise

Submitted By: Robbie & Renee N, Johnson City

1 or 2 boxes vanilla pudding
1-2 cans fruit cocktail (drained)
bananas (sliced)

Cook pudding until thick. Add fruit cocktail and bananas to pudding. Chill, serve and enjoy.

Grace’s Sugar Cookies

Submitted By: Joanne C.,

2/3 c butter
¾ c granulated sugar
1 tsp vanilla
1 egg
4 tsp milk
2 c sifted al purpose flour
1½ tsp baking powder
¼ tsp salt

Roll the dough thin for 2 dozen cookies. Preheat the oven at 325 degrees. Thoroughly, cream the butter, sugar, and vanilla. Add the egg and milk. Beat until light and fluffy. Sift together the dry ingredients. Blend into the creamed mixture. Divide the dough in half. Cover and chill for at least 1 hour. On a lightly floured surface, roll to 1/8 inch thickness. Cut into the desired shapes with cookie cutters. Bake on an ungreased cookie sheet 8-10 minutes. Cool slightly before removing from the cookie sheet.

Grandma's Peanut Butter Pie

Submitted By: Bernice C., Piney Flats

1 (4 oz.) package Jello Sugar Free Instant Vanilla pudding
2/3 cup Carnation Non-Fat Dry Milk Powder
1 1/3 cup water
6 Tbsp. Peter Pan Reduced Fat Chunky Peanut Butter
1 cup Cool Whip
1 (6 oz.) graham cracker pie crust
2 tsp. Hershey Lite Chocolate Syrup
2 tsp. caramel syrup

In a large bowl, combine dry pudding mix, dry milk, water.  Mix well using a whisk.  Blend in peanut butter and 1/2 cup cool whip.  Pour mixture into pie crust.  Refrigerate for at least 15 minutes.  Spread remaining cool whip over pie.  Before serving, drizzle chocolate and carmel syrup on top.  Serves 8.

Impossible Pie

Submitted By: Norma W.

All the ingredients are mixed together and poured into a pie tin.  When it cooks, it forms its own crust with filling.  This has a coconut vanilla taste like a coconut cream pie.


2 c milk
1 c shredded coconut
4 eggs
1 tsp vanilla extract
1/2 c all purpose flour
8 tbsp butter
3/4 c sugar
1/4 tsp ground nutmeg


Place milk, coconut, eggs, vanilla, flour, butter and sugar in blender.  Mix well.  Pour into 
a greased and floured pie plate.  Sprinkle nutmeg on top.  Bake at 350 degrees for 45 minutes. 


Japanese Pie

Submitted By: Mrs. Hopson, Johnson City

1 stick margarine (melt and cool)
1 cup sugar
2 eggs (beat until foamey)
1/2 cup raisins
1/2 cup coconut
1/2 cup nuts
1 tsp vinegar

Place all ingredients in a bowl and mix well.  Place in unbaked pie shell and bake 35-40 minutes at 350 degrees.

Jello with Fruit

Submitted By: Jean W., Johnson City

1 box Jello (strawberry or peach)
3/4 cup water
1 bag of strawberry or peach pie glaze
Fruit:  apricots/peaches/pears/pineapple tidbits/etc.
            (I use the smallest cans of fruit)

Dissolve Jello in boiling water - add the glaze - mix well.  Add fruit - mix well - chill.  Enjoy!

NOTE:  If you use a lot of fruit you need to double your Jello and pie glaze mixture.

John's Banana Pudding

Submitted By: Mrs. William M., Piney Flats

Vanilla Wafers
Instant Vanilla Pudding
Sour Cream (4 oz)
Cool Whip (8 oz)

Layer vanilla wafers and bananas.  Pour vanilla pudding, sour cream, and cool whip mixture over wafers and bananas.  Top with cool whip and  a little sour cream.

Key Lime /Strawberry Cookies

Submitted By: Sandra H., Telford

1 pkg key lime cake mix*
2 large eggs
1 stick "unsalted" butter, melted
1/4 c brown sugar (firmly packed)
1 c white chocolate chip morsels
1/2 c pecans (finely crushed chips)*

Preheat oven to 350 degrees and line cookie sheet with foil.  Mix together eggs, cake mix, butter, and brown sugar.  Fold in white chocolate chip morsels, pecans, along with a tsp of butter.  Roll into balls and place onto foil lined pan.  Do not flatten.  Bake 12-14 minutes.


For strawberry cookies, use strawberry cake mix and walnut chips instead of pecan chips.  Also if cookies are iced, do not use morsels.



Key Lime Pie

Submitted By: Willard N., Kingsport

1 graham cracker crust
1 package lime kool-aid
1 8-oz. cool whip (lite)
1 14-oz. can of Eagle Brand Fat-Free Sweetened Condensed Milk

Mix last three ingredients well.  Pour in crust and chill.  Serve.

Key Lime Pie

Submitted By: Doris O., Kingsport

1 can Eagle Brand Milk
1 cup lime juice (few drops)
green coloring

Blend till smooth.  Put in baked crust or graham crust.  Refrigerate till cold.

Key Lime Pie

Submitted By: Jean W., Johnson City

1 can of sweetened condensed milk
1/2 cup Nellie & Joe's Key Lime Juice
2 lbs sugar
Small amount of green food coloring (optional)
Cool Whip (8 or 9 oz.)

Mix well milk, lime juice, sugar.  Fold in 8 or 9 oz. Cool Whip.  Put into large graham cracker crust.  Refrigerate at least 4 hours.  I leave mine overnight.

Lemon Bisque

Submitted By: Mae B., Fall Branch

1 1/2 c graham cracker crumbs
1 small box lemon Jello
1/2 c sugar
pinch of salt
1 can condensed milk
3 tbsp lemon juice

Mix Jello (directions on box), sugar and salt.  Chill.  As it thickens, beat with egg beater.  In a large bowl, beat milk and lemon juice.  When thick, add beaten Jello mixture and blend well.  Line a good size shallow dish with 1 cup graham cracker crumbs.  Pour mixture over the crumbs.  Sprinkle the other half of crumbs on top.  Chill in refrigerator.   Serve cold.


Mountain Dew Apple Cobbler

Submitted By: Mary Jane Rhudy, Jonesborough

2 tubes crescent rolls (dough-8 triangles each)
2 medium size granny smith apples (pealed)
2 sticks butter or margarine (melted)
1 1/2 cups sugar or splenda
1 1/2 cups mountain dew soft drink (diet)
Cinnamon to taste

Cut each apple into 8 wedges (16 in all).  Wrap each wedge in triangle of dough.  Place in a lightly greased 9 x 13 baking dish.  Mix (sugar or splenda) and butter then pur over apples wrapped in dough.  Pour Mountain Dew over all.  DO NOT STIR at anytime.  SPrinkle cinnamon on top.  Bake at 350 degrees for 40-45 minutes.

Easy and delicious-Enjoy!

No Bake Chocolate Drop Cookies

Submitted By: Sheila H., Johnson City

1 c sugar
1/2 c cocoa
1/2 c milk
1 stick margarine (butter)
1 tsp vanilla
1/2 c peanut butter
3 c oats (uncooked)

Heat milk, cocoa, sugar, and margarine.  Bring to a boil for 3 minutes and remove.   Add  peanut butter and oats.  Stir and drop.

Orange Fluff

Submitted By: Carl D., Johnson City

3 boxes Sugar Free Orange Jello
2 c hot water
2 c cold water
1 large can crushed pineapple in natural juice (do not drain)

Mix the gelatin with hot water. Add cold water and pineapple. Pour into a 9x13 dish. Cover and jell.


1 pkg Instant Sugar Free Lemon Pudding
1 c fat free milk
1 container lite Cool Whip

Beat the pudding with milk. When mixed, stir in the Cool Whip. Spread on top of the gelatin. Great dish for Weight Watcher or diabetics.

Orange Yum Yum

Submitted By: Jeri H

8 oz cottage cheese
8 oz cool whip
1 can pineapple (drain well)
1 orange Jello (dry mix)
Mix well and refrigerate.

Oreo Balls

Submitted By: Jennifer C., Piney Flats

1 pkg of Oreos
1 pkg cream cheese
1 pkg of almond bark chocolate

Mash Oreos until finely grinded. Mix in cream cheese and roll into balls. Dip in chocolate and store in refrigerator to harden.

Peach Cobbler

Submitted By: Corney Lee R., Johnson City

peaches (sliced)
sandwich bread
1 stick butter
1 c sugar
1tbsp flour
1 egg

Place peaches in oblong dish. Mix butter, sugar, flour and egg. Spread mixture on peaches and top with bread. Bake at 350 degrees for 25 minutes.

Peach Pie Salad

Submitted By: Frances B., Gray

1 can Comstock Pie Filling
2 bananas (sliced)
coconut (your taste)
½ c pecans (chopped)

Mix all ingredients and chill.

Peanut Butter Fudge

Submitted By: Novella Johnson

2 cups sugar
1/2 cup milk
1 1/3 cup peanut butter
1  7 (oz) jar of marshmellow cream

Bring milk and sugar to a boil in a saucepan.  Boil for three minutes, add peanut butter and marshmellow cream.  Mix well.  Quickly pour into a buttered 8-inch pan.

Peanut Butter Pie

Submitted By: Reba L., Jonesborough

1 (3oz) pkg cream cheese
½ c milk
1 c peanut butter
1 c confectioner’s sugar
1 (8oz) Cool Whip
1 graham cracker pie shell (6 or 9 oz)

Cream together peanut butter, milk, cream cheese, and sugar. Fold in Cool Whip. Spoon into crust. Place in freezer. Take out about 30 minutes before serving.

Peanut Butter Pie

Submitted By: Mildred Longcrier, Johnson City

1  8 oz. cream cheese
1 cup peanut butter
1 1/2 cup confectioner sugar
large Cool Whip
Deep dish graham cracker pie shell

Mix together cream cheese, peanut butter and powdered sugar, then fold in Cool Whip.  Pour in shell.  Chill.  Enjoy.


Peanut Butter Pie

Submitted By: Mae Burke, Fall Branch

1 cup confectioners sugar
1/2 cup peanut butter
1/2 cup milk
8 oz. cream cheese
8 oz. cool whip

Combine all ingredients together and put in graham cracker crust.  


Peanut Butter Squares

Submitted By: Sonja F., Johnson City

4 c peanut butter
1 c brown sugar
1 c honey or dark Karo Syrup
1 tbsp vanilla

Mix peanut butter, brown sugar, and honey thoroughly. Heat until real hot, stirring constantly. DO NOT LET MIXTURE SCORCH! Remove from heat, add vanilla and pour into pan. Let cool and cut into squares. This is a school recipe.

Peanut Buttter Cookies

Submitted By: Unknown

1 cup of Jiff Peanut Butter
1 cup sugar
1 egg

Mash with fork.  Bake on 350 degrees until light brown.  Cool in pan.  Makes 12.

Pear Honey

Submitted By: Pauline Hensley, Limestone

6 quarts grounded pears
18 cups sugar
1 can large pineapples

Cook pears untill boiling point.  Then add sugar, cook until boiling.  Then add pineapples.  Cook, until thick.  Put in pint jars and seal.

Pecan Pie

Submitted By: Mildred Bright

1/4 cup butter
1/2 cup sugar
1 cup dark corn syrup
1/4 teaspoon salt
1 cup pecan halves
1 9 inch unbaked pie shell
3 eggs

Cream butter to soften, add eggs (one at a time), beat well after each is added.  Add sugar, syrup and salt, beat well. Stir in pecans.  Pour into into unbaked pie shell.  Bake 350 degrees for 50 minutes or until knife comes out clean.

Pineapple Delight

Submitted By: Tommy H., Jonesborough

1 large can curshed pineapple (slightly drained)
3/4 stick margarine
6 T flour
2 c graded cheese
1 roll Ritz Crackers
3/4 c sugar

Place pineapple in bottom of greased dish.  Mix flour, sugar, and sprinkle on top.  Place graded cheese on top next.  Crush crackers and put over cheese with pats of margarine.

Bake at 350 degrees until brown.







Pumpkin Bars

Submitted By: Mrs. Doris C., Telford

3/4 c sifted flour
3/4 tsp salt
1/2 tsp baking soda
1/2 tsp nutmeg
1/2 tsp cinnamon
2 eggs
1 c brown sugar
1/4 c salad oil
1/2 c minced dates
1/2 c chopped nuts
2/3 c canned pumpkin

Mix and sift flour, salt, soda, and spices.  Beat eggs and add sugar gradually and beat well.  Add oil, dates, nuts, and mix.  Add sifted ingredients alternating with pumpkin, then add to egg mixture.  Mixing just enough to keep batter smooth.  Pour into greased pan and bake at 350 degrees for 30 minutes.  Cool for 5 minutes and frost with confectioners sugar.  Cut into bars.


Quick and Easy Peanut Butter Cookies

Submitted By: Jamie Brison

1 cup sugar
1 cup peanut butter
1 egg
1 tsp vanilla

Pre-heat oven to 350 degrees.  Mix all ingredients well.  Roll into 1 inch balls, place on a cookie sheet and slightly flatten with a fork.  Bake for approximately 10 minutes.

Quick Candy

Submitted By: Tommy H, Jonesborough

1 can cake icing
1 12 oz morsels of your choice.

Melt morsels in microwave for 2 minutes.  Pour over icing and stir well.  Pour into greased dish and cool for 1 hour.  Cut, eat, and enjoy!


Quick Cobbler

Submitted By: Terry H., Johnson City

1 c flour
¼ c brown sugar
2 tbsp butter (melted)
½ c water
2 cans fruit (sweetened to taste)

Mix all ingredients together and set aside. Spreaad mixture over (thin) and bake at 350 degrees until brown.

Simple Cobbler

Submitted By: Ernest C., Johnson City

Melt 1 stick of margarine in 2-quart baking dish.  Mix 1 cup of milk, 1 cup of flour, 1 cup od sugar in mixing bowl.  Pour in baking dish.  Pour in 1 cup of sweetend fruit (your choice).  Do not stir.  Bake at 350 degrees until golden brown on top.

Skillet Chocolate Pie

Submitted By: Iris Cogburn

1 cup sugar
4 tablespoons flour
3 egg yolks
1 1/2 cups milk
1 1/2 tablespoons butter
1 teaspoon vanilla
2 teaspoon chocolate
1 8 or 9 inch pie shell (baked)

Mix dry ingredients in an iron skillet.  Beat egg yolks and milk.  Add to dry ingredients.  Cook over medium heat on top of stove.  Add butter and vanilla.  Pour into baked pie shell.  Allow to sit until firm.  One pie will serve six.

Soda Cracker Fudge

Submitted By: Mae Burke

2 cups sugar
1/2 cup milk
5 tablespoons peanut butter
1  7(oz) jar marshmellow cream
24 saltine crackers (broken into pieces)

Mix sugar and milk in saucepan and bring to a boil.  Cook for 5 minutes.  Place remaining ingredients into a bowl.  Pour hot mixture over them, mix, spread in a buttered pan.  Let cool.  Cut and enjoy. 

Summer Strawberries

Submitted By: Anna Torgerson, Johnson City

2 qts strawberries (cleaned)
1 pt vanilla ice cream (slightly whipped)
6 tbsp cointreau or 3 tbsp almond flavoring

Fold in 1 cup of whipped ice cream and cointreau/almond flavoring.  Blend lightly and add strawberries.  Serve immediately!


Turtle Dessert

Submitted By: Joanne C.,

17 ice cream sandwiches (square)
1 (12.25 oz) jar of caramel topping
11/4 c chopped pecans toasted and divided
12 (oz) Cool Whip
¼ c hot fudge topping, heated

Place half of the ice cream sandwiches in the bottom of an 9x13 Pyrex dish (fill the bottom). Spread caramel topping evenly over the sandwiches. Then sprinkle 1 cup pecans over topping. Next, spread Cool Whip over the pecans, then place another layer of sandwiches on top of this. Spread remaining Cool Whip over the sandwiches and sprinkle remaining pecans on top. Place in the freezer for at least 2 hours. Let stand at least 5 minutes before serving. Then drizzle the hot fudge on top.

White Chocolate Cookies

Submitted By: Huichun Thomas, Limestone

 2 1/4 c flour
1 tsp baking powder
1 tsp soda
1/2 t salt
2 sticks butter
1/2 c light brown sugar
1 egg
1 c oats
3/4 c coconut
1 t vanilla

Blend flour, baking powder, soda, and salt.  Cream butter, sugar and egg.  Fold in oats,coconut,and vanilla.  Bake at 350 degrees for 10 minutes.  Ice with 8 oz white chocolate.




Zucchini Pie

Submitted By: Richard Smith

4 cups zucchini squash, sliced thin and unpeeled
1 cup onions, sliced thin
1 stick margarine
2 eggs, beaten
2 cups mozzarella cheese, shredded
1 tsp. parsley 
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
1/4 tsp. basil
1/4 tsp. oregano
1 tsp. prepared mustard
1 unbaked pie crust

Saute onions and squash in margarine in skillet.  Spread prepared mustard into pie crust.  Stir all ingredients together and our into pie crust.  Bake at 375 degrees for 18-20 minutes, or until knife comes out clean.  Let stand 10 minutes. Cut and eat.