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Grandma Lil’s Stuffing

Ingredients:

• 1 bag Martin’s Potatobred Soft Cubed Stuffing
• 1 container vegetable broth
• 1 cup chopped onion
• 1 cup chopped celery
• 1 tsp. poultry seasoning

Instructions:

1. Preheat oven to 350 degrees.
2. Dice onions and celery. Add to skillet with butter and poultry seasoning, then sauté until soft.
3. In a large bowl, combine onion-celery mixture and bread cubes. Slowly add vegetable broth and mix until moist. Add additional poultry seasoning to taste.
4. Pour mixture into pan, then bake for 30-45 minutes until crust forms on top.

– Courtney Kless
Anne’s Sugar Cookies (Cut-Out)

Ingredients:

• ¼ cup Crisco
• ½ cup butter
• 1 cup sugar
• 2 eggs
• 1 tsp. vanilla
• 2½ cups flour
• 1 tsp. baking powder
• 1 tsp. salt

Instructions:

1. Mix Crisco, butter, sugar, eggs, and flavoring. Set aside. Stir flour, baking powder, and salt together in a separate bowl. Once the dry ingredients are mixed, slowly blend it into the bowl with your wet ingredients. Chill for 1 hour in the refrigerator.
2. Heat oven to 400 degrees.
3. Roll dough and cut with cookie cutters. Place on ungreased baking sheet.
4. Bake 6-8 minutes. Cool and frost with icing, if desired.

 – Anne DeSantis

Butternut Squash Casserole

Ingredients:

• 1 butternut squash
• 1 cup white sugar
• 1½ cups milk
• 1 tsp. vanilla extract
• 1 pinch salt
• 2 tbsp. all-purpose flour
• 3 eggs
• ¼ cup margarine
• ½ (16 oz) package vanilla wafers
• ½ cup margarine
• 1 cup brown sugar

Instructions:

1. Preheat oven to 425 degrees.
2. Microwave butternut squash on high for 2-3 minutes until soft. Remove seeds from squash then cube.
3. Bring water to boil in large pot. Cook squash for approximately 15 minutes, until tender. Drain well, then mash.
4. Mix 3 cups squash, white sugar, milk, vanilla, salt, flour, eggs, and ¼ cup melted margarine.
5. Bake for 45 minutes, or until set.
6. Mix crushed vanilla wafers, ½ cup melted margarine, and brown sugar. Sprinkle over casserole and bake until brown.

– Kathryn Guglielmo (from mysaffronapp.com)

Chocolate Chip Cookies
One batch makes 12 cookies

Ingredients:

• 1 bar of Crisco
• ¾ cup of sugar
• ¾ cup of dark brown sugar
• 2 large eggs
• 1½ tsp. pure vanilla extract
• ½ tsp. salt
• 1 tsp. baking soda
• 2½ cups of flour
• Ghirardelli chocolate chips (bittersweet or semi-sweet)

Instructions:

1. Preheat oven to 375 degrees.
2. Combine Crisco, sugar, and dark brown sugar. Stir until very blended.
3. Add eggs and vanilla. Stir.
4. Add salt and baking soda. Stir.
5. Add flour. Stir.
6. Fold in Ghiradelli chocolate chips.
7. Place on thick cookie sheet and bake for 12-13 minutes.

– Tim Hudson
Crabbies

Ingredients:

• One jar Kraft Old English Cheese
• 1 stick butter
• 4 tsp. mayo
• ½ tsp. garlic
• 1 can shrimp and 1 can crabmeat (imitation can be substituted)
• 8 English muffins

Instructions:

1. Preheat oven to 350 degrees.
2. Combine ingredients and mix well.
3. Spread on split English muffins. Cut each muffin into six pie-shaped pieces.
4. Bake on cookie sheet for 15 minutes until brown and bubbly – or freeze and bake later.

– Lesli Mitchell
Sweet Potato-Cashew Bake

Ingredients:

• ½ cup packed brown sugar
• ⅓ cup broken cashews
• ½ tsp. salt
• ¼ tsp. ground ginger
• 2 pounds sweet potatoes, cooked, peeled, and cut into thick pieces
• 1 8-ounce can peaches, well drained
• 3 tbsp. butter or margarine

Instructions:

• Preheat oven to 350 degrees.
• Mix brown sugar, cashews, ginger, and salt.
• In a dish, create layers with sweet potatoes, peach slices, and brown sugar mixture.
• Sprinkle with butter or margarine.
• Cover and bake for 30 minutes.
• Uncover and bake for 10 more minutes.
• Top with syrup and cashews.

– Chris Burton (from Better Homes and Gardens Creative Ideas)

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