Silver dollar city recipes

Liven up your next meal with this bright, crowd-pleasing salad! It's straight from the streets of Silver Dollar City. #RidewithACE #silverdollarcity #rollercoaster #amusementpark #recipe

This warm Fall cookie is made (and shared with class participants) in this beautiful kitchen at Silver Dollar City’s Culinary & Craft Center. Recipe courtesy of Silver Dollar City’s Culinary & Craft School. See related stories and recipes: Branson Theme Park Opens Culinary Center Culinary Classes Meet You Where You Are Midwest Living Senior Food Editor Tastes it All An Interview with the Designer The Culinary Class Experience Recipes from the series Pumpkin Dessert Fall Brownies Harvest…

This recipe came from the Joplin (Missouri) Globe Holiday Cookbook 2012. This Ginger Cookie is sold at Silver Dollar City in Branson, MO. The recipe was also named one of Midwest Living Magazine's "20 Best Recipes of All Time". When I made them, the dough seemed too dry to form into balls so I added some more molasses. Not sure why it was dry for me. Also, DO NOT BE TEMPTED TO EAT THE DOUGH! It is horrible. I love to eat cookie dough, so naturally pinched a piece off and popped it in…

You don't need to make the trip to Branson to get this dish! Make Copycat Silver Dollar City Calico Potatoes at home with just a few simple ingredients!

Make and share this Calico Skillet Potatoes Ala Silver Dollar City recipe from Food.com.

Silver Dollar City Succotash: Down-Home comfort food at it's finest! At Silver Dollar City, they use corn, squash, fried okra, peppers, onions and chicken.

This delicious mix of fresh vegetables can be found at the Silver Dollar City theme park in Branson, Missouri, where you can take classes at the Culinary & Craft Center. Recipe Courtesy of Silver Dollar City’s Culinary & Craft School. This recipe can also be made using olive oil for a healthier version. See related stories and recipes: Branson Theme Park Opens Culinary Center Culinary Classes Meet You Where You Are Midwest Living Senior Food Editor Tastes it All An Interview with the…