from How To Cook Everything Vegetarian by Mark Bittman 2 eggs 1/2 cup milk, half-and-half, or cream, plus more as needed 1 1/2 cups cooked white or brown rice 1/2 […]
White Chocolate-Peppermint Drops
adapted from Better Homes And Gardens Christmas Cookies magazine 4 ounces white chocolate baking squares (I used Baker’s brand) 1/4 cup butter, softened 1/2 cup sugar 1/2 teaspoon baking powder […]
Easy Baked Peach Slices
1 quart frozen sliced peaches 1/4 cup brown sugar, packed 1/2 teaspoon cinnamon 1/4 teaspoon ground ginger 1 tablespoon cornstarch 3 tablespoons butter, sliced thin Directions: Preheat oven to 350º. […]
Warm Roasted Butternut Squash Salad
Serving Size : 8 1 butternut squash — peeled, seeded and cut into cubes 2 teaspoons olive oil salt and pepper — to taste 1 can black beans — drained […]
Jam Thumbprints
3/4 pound unsalted butter — (3 sticks) at room temperature 1 cup sugar 1 teaspoon pure vanilla extract 3 1/2 cups flour 1/4 teaspoon kosher salt 1 egg beaten with […]
Butterscotch Nuggets
10 Tablespoons butter (1 stick, plus 2 tablespoons) 10 Tablespoons granulated sugar 1 1/4 cups light corn syrup 2 1/2 cups butterscotch chips 1 2/3 cups creamy peanut butter 2 […]
Pretzel Baked Chicken Drummies
10 chicken drumsticks, skin removed 1/4 cup butter, melted 1/8 teaspoon garlic powder 1/8 teaspoon paprika 1/8 teaspoon salt dash of cayenne pepper a few grinds of fresh black pepper […]
Buttermilk and Honey Bread
3/4 cup lukewarm water (no warmer than 110º) 1 tablespoon dry yeast 1 teaspoon sugar 1 1/2 cups warm buttermilk or sour milk(no warmer than 110º) 3 tablespoons butter, melted […]
Mom’s Cranberry Bread
2 cups flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup sugar 1 cup cranberries — Fresh or frozen; washed and chopped or halved […]