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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Serves: 4 Ingredients: 1 pound zucchini (about 2 medium-sized) ¼ cup (heaping) shredded Parmesan cheese ¼ cup (heaping) Panko breadcrumbs 1 tablespoon olive oil ¼ teaspoon kosher salt freshly ground pepper, to taste Preparation: Preheat oven to 400° Line two baking sheets with foil and spray lightly with vegetable spray. Slice zucchini into 1/4 inch-thick rounds. Toss rounds
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Serves: 6 Ingredients: 1 box (4-serving size) vanilla pudding and pie filling mix (not instant) 2 cups milk 1 box Pillsbury® refrigerated pie crusts, softened as directed on box ⅔ cup hot fudge topping 2 cups ripe bananas (about 2 large bananas), sliced into medallions 1 cup whipping cream, whipped Chocolate curls Preparation: In a
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Serves: 4 as a main dish, 8 as a side dish Ingredients: ½ pound (about 2 cups uncooked) macaroni Water for boiling the macaroni 3 slices of day old bread 5 Tablespoons butter, divided 1 small Vidalia onion, finely chopped (about ¼ – ½ cup) 1 teaspoon prepared mustard ½ teaspoon salt Speck of pepper
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Serves: 6 Ingredients: 1 Tablespoon cooking oil 2 – 3 pounds London Broil (or beef round steak), cut into 1-2 inch cubes 2 medium-size sweet Vidalia or Mayan onions, peeled and sliced 3 Tablespoons flour 2 Tablespoons brown sugar 1 bottle (12 ounces) Belgian-style golden ale (recommend Prangster or Blue Moon) at room temperature ½
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Serves: 6 Ingredients: Vegetable oil – for frying – about 3 cups 3 cups pancake mix 1 ½ teaspoons chili powder 1 ½ teaspoons salt 2 cups cold Seltzer water 3 large Vidalia onions Preparation: 1. Add enough vegetable oil to an electric skillet to be 1 -2 inches deep and set the temperature for 380°, or
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Serves: 4 – 6 Ingredients: 3 tablespoons sweet butter 2 tablespoons olive oil 2 garlic cloves, minced 2 cups heavy cream ¼ teaspoon white pepper ½ cup Parmesan cheese, grated ¾ cup mozzarella cheese, grated 1  box (12 ounce) angel hair pasta or pasta of your choice Preparation: Melt butter in medium saucepan with olive oil over medium/low heat. Add the
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