Serves: 8 Ingredients: ½ cup soft, fresh breadcrumbs ¼ cup V8 spicy-hot vegetable juice ¼ cup buttermilk 1 medium sweet onion, minced 1 tablespoon vegetable oil 1 large egg ¼ cup finely chopped fresh basil 1 tablespoon Dijon mustard 1 teaspoon sea salt ½ teaspoon ground black pepper 1 ¾ pounds ground round 1 cup
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Serves: 16 Ingredients: 2 cans (8 ounces each) crescent dinner rolls (8 rolls in each can) 1 package (8 ounces) cream cheese, softened 3 large eggs 1 small onion, minced (about 1/4 cup) 1 box (9 ounces) frozen chopped spinach, thawed and squeezed to drain ½ teaspoon garlic powder ¼ teaspoon salt ⅛ teaspoon pepper 1 package (4 ounces)
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Serves: 4 Ingredients: 1 cup (or 1 small jar) of artichoke hearts (about 10-12 hearts) 1 package frozen chopped spinach, thawed 4 ounces of cream cheese, softened 1/2 cup sour cream 1/4 cup grated Parmesean cheese Salt and pepper to taste 1/2 teaspoon Cayenne pepper 1 cup shredded Mozzarella cheese, divided in half 1 small
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Serves: 4 Ingredients: ½ of a 1-pound package linguine 1 cup fresh or frozen broccoli florets 2 tablespoons butter 1 ¼ pounds skinless, boneless chicken breast halves, cut into 1 ½-inch pieces 1 can (10 ¾ ounces) condensed cream of mushroom soup ½ cup milk ½ cup grated Parmesan cheese ¼ teaspoon ground white pepper
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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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