Tag: court cuisine

Martha Holladay, Casteel Heights Sunday Women B2 2 blocks (8 oz.) of cream cheese 1/2 package taco seasoning 4 oz. can chopped black olives, drained 4 oz. can...

Mimi Loson, Saddle Ridge Lake Thursday Women C6 1 package tortillas or pita bread 1 package of your favorite hummus 1 package (up to 12 slices) provolone...

Corinda Billington, Jones Bridge Sunday Women B5 ½         cup honey ½         cup brown sugar ½         cup peanut butter ¼         cup butter 1          cup coconut ½        ...

Peanut Butter-Banana Pudding from Ken Kittrell, Sterling on the Lake Mixed Doubles C3 1          cup sugar 3          Tbsp. all-purpose flour Dash of salt 2          large eggs,...

Vicki Watchulonis, Rivercliff Swim & Racquet Sunday Women B6 2/3       cup hulled strawberries, quartered 2          tsp. sugar 1          lime 3          oz. gin ½         cup chilled...

Julie Starling, Bridgemill Thursday Women B1 Crust: 3          Tbsp. sugar 2          cups crushed pretzels ¾         cup butter, melted Filling: ½         cup powdered sugar 8          oz. cream cheese,...

Rachel Rose, Hampton Glen Sunday Women B2 8          oz. cream cheese, softened ¾         cup sugar 10       oz. frozen strawberries, thawed not...

Lori Schwaemmle, Riverstone Plantation Senior Women’s C4 1          regular pound cake 2          lbs. strawberries, washed and hulled 12       oz. package of semi-sweet chocolate chips 6          7-inch...

Mimi Loson, Saddle Ridge Regents Women’s B3 2          kiwis, peeled and diced 2          Golden Delicious apples, peeled, cored and diced 8          oz. raspberries or blueberries 1          lb. strawberries 3...

Deborah Rowley, Sandy Springs TC B5             12 oz. thinly sliced Black Forest ham 6 oz. thinly sliced white Cheddar cheese 5.2 oz. container...