Serves: 8 Ingredients: 3 ½ cups low-sodium, 99 percent fat-free chicken broth (2 cans 14½ ounces each) ½ pound all-purpose potatoes, peeled and diced 1 cup baby carrots, cut into ¼-inch pieces 1 medium-size onion, chopped 2 ribs celery, trimmed and diced ½ teaspoon fresh thyme leaves, chopped ½ teaspoon Old Bay seasoning 1 package
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Yields: 48 Ingredients: Cookie Base 2 large eggs ⅔ cup vegetable oil ¼ cup water 1 box (1 lb 2.3 oz) Betty Crocker® fudge brownies mix ⅔ cup pecans, coarsely chopped Caramel Topping 4 tablespoons butter 1 bag (14 oz) caramels, approximately 50 caramels ¼ cup heavy cream ½ teaspoon vanilla ⅛ teaspoon coarse sea
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Also known as Russian Tea Cakes aka Mexican Wedding Cookies Yields: About 4 dozen cookies Ingredients: 1 cup (2 sticks) butter, at room temperature ½ cup powdered sugar and ¼ cup powdered sugar, divided 1 teaspoon vanilla extract 2 ¼ cups all purpose flour ¼ teaspoon salt ¾ cup finely chopped pecans Preparation: Heat oven
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Yields: About 4 Dozen cookies Ingredients: 1 ½ cups all purpose flour ¾ teaspoon baking soda ½ teaspoon salt ½ cup butter, slightly softened 1 cup smooth peanut butter 1 cup sugar plus ¼ cup sugar, divided 1 egg 2 teaspoons vanilla 1 bag of Hershey’s Kisses or Mini Reese’s Peanut Butter Cups, or both,
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Serves: 5 Ingredients: 1 each large egg, beaten ¼ cup sugar ½ cup 2% milk 1 can, 15.25 ounces, whole kernel yellow corn, drained ½ teaspoon salt Small pinch of pepper 1 tablespoon butter, slivered Preparation: Preheat oven to 400° Use a fork or whisk to mix egg and sugar in a glass or CorningWare®
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Serves: 4 Ingredients: 1 packet (0.7 ounce) dry Italian salad dressing mix 1 packet ( 1 ounce) dry Ranch dressing mix 1 packet ( 0.75 ounce) dry brown gravy mix 1 cup cold water 1 boneless chuck roast, about 3 pounds Preparation: In a small bowl, empty all three seasoning packets and stir in 1
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Serves: 8 Ingredients: 1 box of white cake mix and ingredients listed on box 1 can (8 ounces) crushed pineapple 1 cup sugar 1 package (8 ounces) Cream Cheese ½ cup butter, softened 3 cups powdered sugar 1 teaspoon vanilla 2-3 cups crushed pecans Preparation: Preheat oven to 350° Bake a white cake according to
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Serves: 6-8 Ingredients: 1 Tablespoon olive oil 1 medium yellow onion, finely diced 1 teaspoon minced garlic 1 medium zucchini 1 medium yellow squash 1 medium potato 1 medium tomato 1 teaspoon dried thyme 1 teaspoon dried rosemary salt & pepper, to taste 1 cup shredded Italian cheese Preparation: Preheat oven to 400° Sauté the
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Serves: 4-6 Ingredients: 4 cups yellow squash, sliced into medallions 1/2 cup chopped Vidalia onion 1 sleeve Ritz crackers 1 cup shredded Cheddar cheese 2 eggs, beaten ¾ cup milk ¼ cup butter, melted 1 teaspoon salt ground black pepper to taste 2 Tablespoons butter Preparation: Preheat oven to 350° Put squash, onion, and about
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Yields: 2 pastries Ingredients: 1 Pillsbury® refrigerated pie crust (or a home made single pie crust) ¼ cup butter, melted ¼ cup sugar plus 1 tablespoon sugar ½ teaspoon ground cinnamon Preparation: Preheat oven to 375° Line cookie sheets with parchment paper Unroll crust. Cut into 14 dough strips 3/4″ wide but do not separate.
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