adapted from Cooking Light, October 2002 1 cup coarsely chopped onion 1 1/2 tablespoons bottled ground fresh ginger1 clove garlic, peeled and minced 1 teaspoon olive oil 1 1/2 teaspoons […]
Pioneer Woman’s Cinnamon Rolls- Half Batch
from The Pioneer Woman Cooks 2 C whole milk 1/2 C vegetable oil 1/2 C sugar 2 1/4 teaspoons active dry yeast (or 1 packet) 4 C flour 1/2 C […]
Pecan Pie with Bittersweet Chocolate
1 9-inch unbaked pie shell (try Judy’s Flaky Pie Crust for a no-fail recipe)2 cups pecans, coarsely chopped3 large eggs1 cup sugar1 cup corn syrup (I like Karo’s brown sugar […]
Hot Spinach Artichoke Dip
1 cup mayo2 cloves garlic, minced2 (8 oz) packages Neufchatel cheese (less fat cream cheese), softened2/3 cup grated Parmesan cheese3 or 4 ozs. Gruyere cheese, shredded1 (14 oz) can artichoke […]
Streuseled Sweet Potatoes
Serving Size : 10 2 40 oz. cans sweet potatoes — drained 2 eggs 1/2 cup half and half 1/2 teaspoon salt 1/4 teaspoon black pepper 3/4 teaspoon cinnamon Streusel: […]
Cranberry-Pineapple Sauce
Serving Size : 8 12 ounces fresh cranberries — picked over and rinsed 2 cups sugar 1/2 cup water 1 8 oz can crushed pineapple in syrup 2 teaspoons lemon […]
French Toast Sticks
8 to 10 slices thick-cut bread 1/4 cup butter, melted 4 eggs 1/3 cup sugar 2/3 cup milk 1 teaspoon vanilla 1/4 teaspoon cinnamon pinch of salt Preheat oven to […]
Impossible Coconut Pie
2 cups milk1/4 cup melted butter4 eggs1 cup packed brown sugar1/2 cup Bisquick Heart Smart1 tsp vanilla1 cup sweetened coconut flakes, toasted1/2 cup sweetened coconut flakes- not toasted Preheat oven […]
Caramel Popcorn
8 cups popped popcorn (about 1/2 cup unpopped)3/4 cup packed brown sugar1/3 cup butter3 tablespoons light corn syrup1/4 teaspoon baking soda1/4 teaspoon vanilla Preheat oven to 300ºF. Sort through the […]
Spaghetti Pie
6 cups leftover cooked spaghetti (or other pasta)1 egg1 teaspoon Italian Herb seasoning1 1/2 cups shredded cheddar cheese1/4 cup melted butter1/2 pound ground beef1 small onion, chopped1 jar marinara sauce1/2 […]