Serves: Ingredients:2 large sweet potatoes or yams3 Tablespoons butter3 Tablespoons Maple syrup½ teaspoon saltAbout 12 pecan halvesAbout 1 cup miniature marshmallows Preparation:Wash the sweet potatoes and prick the skins with a fork in several places. Microwave on high for 6-7 minutes, or until tender.  Remove from microwave and allow to cool 3-4 minutes. Cut each
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Yields: About 2 dozen cookies Ingredients:1 package (14 ounces) Baker’s sweetened coconut flakes1 can (14 ounces) sweetened condensed milk minus ⅛ cup*1 teaspoon real vanilla extract2 egg whites from extra large eggs, at room temperature ¼ teaspoon sea salt or pink Himalayan salt, coarsely ground Optional:4 ounces of semisweet or dark chocolate, melted Preparation:Preheat oven
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Serves: 6-8 Ingredients: 2 eggs 1 cup sour cream 1 teaspoon salt 8 Tablespoons butter, melted (but not hot) 1 can (14.5 ounces) whole kernel yellow corn 1 can (14.5 ounces) cream style corn 1 package (8.5 ounces) Jiffy brand corn muffin mix Preparation: Preheat oven to 375° and lightly grease a 2 quart baking
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Serves: 6 Ingredients:2 Tablespoons bacon grease or vegetable oil4 eggs1 cup whole milk2 teaspoons Vanilla extract1 loaf French or Italian bread, cut into 12 slices, each about ½ inch thick2 teaspoons cinnamon sugar spice mix 2 Tablespoons powdered sugar6 pats real butter (3 Tablespoons) Preparation:In a large, flat bottom bowl, stir the eggs to break
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Serves: 4 Ingredients:1 corned beef brisket, 2 – 3 pounds, with seasoning packet2 small sweet onions4 medium white potatoes½ pound baby carrots1 medium head of cabbage4-6 Tablespoons butter Preparation:Remove corned beef from the packaging and rinse under cold running water. Score the fat in two or three places. Place in a large stock pot and
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Serves: 4 Ingredients: 3-4 medium size russet potatoes 1 Tablespoon “Better than Bouillon,” chicken flavor ½ pound bacon 4 cups whole milk, divided 2 Tablespoons butter 1 small, Vidalia or Mayan onion, finely chopped 4 Tablespoons all-purpose flour 2 teaspoons salt 4-5 dashes hot sauce (we like Frank’s) 1 cup sour cream 1 cup shredded sharp
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Serves: 8 Ingredients: 12 lasagna noodles, prepared as directed on package 1 pound ground Italian sausage (either mild or sweet) 1 Tablespoon dried oregano 1 jar (ounces) your favorite spaghetti sauce or marinara (we prefer Prego Traditional) 1 egg 2 cups small curd cottage cheese (or Ricotta) 1 package (8 ounces) shredded Italian 5 cheese
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Serves: 4 Ingredients:2 Tablespoons plus 1 teaspoon cooking oil, divided1 package (19 ounces) mild Italian sausage links½ cup water2 teaspoons salt½ pound spaghetti noodles1 jar (24 ounces) your favorite spaghetti sauce (we like Prego “traditional”)1 can (8 ounces) refrigerated crescent roll dough4 ounces grated Parmesan cheese (optional) Preparation:In a large skillet, heat 2 Tablespoons of the cooking
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Serves: 6 Ingredients: 1 Tablespoon olive oil 1 medium size sweet onion, chopped 1 pound ground beef 1 package your favorite taco seasoning 1 can (16 ounces) refried beans ½ cup sour cream 1 can (15 ounces) cream of mushroom soup 4 large (10″) flour tortillas 2 ½ cups shredded Mexican blend cheese Preparation: Preheat oven
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Serves: 6 Ingredients: 3 large Russet potatoes Olive oil 1 Tablespoon sea salt 6 strips bacon 2 jalepeno peppers 3 green onions 4 Tablespoons butter 4 ounces cream cheese ½ cup sour cream 2 teaspoons table salt 1 cup shredded sharp cheddar cheese, divided Preparation: Preheat oven to 400° Scrub the potatoes in cold water and
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