– Recipes –
From our kitchen to yours
Here’s a collection of favorite recipes from the Cooperator staff to commemorate Tennessee Farmers Cooperative’s 80th anniversary.
Chocolate Chip Cookies
Andy Woodard
Chief Operations Officer Tennessee Farmers Co-op
__________________________________ 2 eggs 1 tsp. vanilla 1 cup white sugar ⅔ cup brown sugar 1 cup shortening 2¼ cups all-purpose flour 1 tsp. salt ½ tbsp. baking powder ¾ cup chocolate chips ½ cup Heath bits ½ cup pecans, chopped
Preheat oven to 350°. In a large bowl, mix eggs and vanilla. Next, mix in the white sugar, brown sugar, and shortening. Set aside. In a medium bowl, add the flour, salt, and baking powder and whisk until well combined. Slowly combine all mixed ingredients. Finally, fold in the chocolate chips, Heath bits, and chopped pecans until evenly distributed. Place one-inch balls of cookie dough on a cookie sheet, 2 inches apart. Bake for 12 to 13 minutes or until the edges are golden brown.
Crockpot Deer Roast
Lindsey Parsley Advertising Tennessee Farmers Co-op ___________________________
• 4-5-lb. deer roast (rump or shoulder – bone in or bone out) • 1 lemon, juiced • 2 cups brown sugar • 1 tsp. dried thyme • 1 tsp. dried parsley • 1 tsp. pepper • 2 tsps. salt • 4 cups beef stock • 2 cups Italian dressing • ¼ cup Worcestershire sauce • ¼ cup soy sauce • 1 large yellow onion, quartered • 5 garlic cloves, minced • 4-5 carrots, peeled and cut into 2-inch pieces • 1 lb. baby yellow potatoes Dry roast thoroughly with a paper towel to remove excess liquid. Once dried, pour lemon juice over roast. Cover roast with brown sugar and place in a crockpot. Add thyme, parsley, pepper, and salt to the top and make sure they are evenly distributed. Pour beef stock, Italian dressing, Worcestershire sauce, and soy sauce over roast. Add the onion, garlic, carrots, and potatoes on top. Set the crockpot to low and cook for 8 to 9 hours, or until the roast is tender and falling apart. While cooking, make sure the meat is submerged in the liquid. If it starts to get low, just add more beef stock. Once the meat and vegetables are done, you can serve!
Creamy Chocolate Peanut Butter Banana Fudge
Travis and Emily Merriman Layout & Production Coordinator Tennessee Farmers Co-op ___________________________
• 1 cup plain Greek yogurt • 1 cup creamy peanut butter • 6 small/medium ripe bananas • 2 tsps. vanilla extract • 6 oz. dark, semi-sweet, or milk chocolate, chopped • 1 tbsp. coconut oil • 2 cups crushed pretzel crumbs In a blender, blend the yogurt, peanut butter, bananas, and vanilla. Add a pinch of salt. (If you want them sweeter, blend in 2 to 6 dates or add ⅓ cup honey or maple syrup.) Blend until completely smooth and creamy. If needed to thin the mix (if it feels too creamy), add 2 to 4 tablespoons milk. Evenly divide the mix between 8 disposable cups or popsicle molds. Insert popsicle sticks. Freeze until firm, 4 hours or overnight. Then melt chocolate and coconut oil together and dip each popsicle into the mixture and then roll in crushed pretzel crumbs.
Veggie Wedgies
Page Haynes Assistant Editor Tennessee Farmers Co-op ___________________________
• 2 packs crescent rolls • 1 pack original Hidden Valley Ranch dressing mix • 1 cup Miracle Whip • 1 (8-oz.) cream cheese • Various chopped raw vegetables Spread crescent rolls flat on a large baking sheet. Bake at 350° for about 12 minutes. Set aside to cool. Mix Hidden Valley Ranch, Miracle Whip, and cream cheese in a bowl and spread on top of cooked, cooled crescent rolls. Cut up veggies in small pieces and place carefully on top. Cut into squares, cover with plastic wrap, and refrigerate. For fun, choose the veggies according to the season. For instance, for December parties, use tomatoes, cauliflower, and broccoli for Christmas colors. Makes 24 to 36 squares, depending on size cut.
Broccoli Salad
Glen Liford Editor Tennessee Farmers Co-op ___________________________
• 2 bunches broccoli, tops only • 1 bunch green onions • 1 cup raisins • 1 cup sunflower kernels • 1 bag Oscar Mayer Real Bacon Bits • 2 cups mayonnaise • 1 cup sugar • ¼ cup vinegar Cut broccoli tops and onion into small pieces. Add raisins, sunflower kernels, and bacon bits. In a separate bowl, mix mayonnaise, sugar, and vinegar. Pour over vegetables. It will look dry, but 3 to 4 hours later, it will be wet enough. Enjoy!
Dairy recipes in June
To celebrate Dairy Month, we are looking for your favorite homemade ice cream recipes. Classic favorites, unique creations, and everything in between — we want to see them all!
We can’t wait to see what you churn up! The person submitting the recipe judged best will be named “Cook of the Month” for the June issue of The Cooperator and receive $10. Others sending in recipes chosen for publication will receive $5, and each winner will also receive a special “What’s Cookin’?”certificate.
Monday, April 20, is the deadline for your recipes.
Only recipes with complete, easy-to-follow instructions will be considered. Send entries to Recipes, The Cooperator, Page Haynes, P.O. Box 3003, La Vergne, TN 37086, or submit electronically via the form at https://www.ourcoop.com/recipes. Include your name, address, telephone number, and the Co-op with which you do business.
