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:
- Preheat oven to 350 degrees.
- Dice onions and celery. Add to skillet with butter and poultry seasoning, then sauté until soft.
- 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.
- Pour mixture into pan, then bake for 30-45 minutes until crust forms on top.
– Courtney Kless
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:
- 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.
- Heat oven to 400 degrees.
- Roll dough and cut with cookie cutters. Place on ungreased baking sheet.
- Bake 6-8 minutes. Cool and frost with icing, if desired.
– Anne DeSantis
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:
- Preheat oven to 425 degrees.
- Microwave butternut squash on high for 2-3 minutes until soft. Remove seeds from squash then cube.
- Bring water to boil in large pot. Cook squash for approximately 15 minutes, until tender. Drain well, then mash.
- Mix 3 cups squash, white sugar, milk, vanilla, salt, flour, eggs, and ¼ cup melted margarine.
- Bake for 45 minutes, or until set.
- Mix crushed vanilla wafers, ½ cup melted margarine, and brown sugar. Sprinkle over casserole and bake until brown.
– Kathryn Guglielmo (from mysaffronapp.com)
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:
- Preheat oven to 375 degrees.
- Combine Crisco, sugar, and dark brown sugar. Stir until very blended.
- Add eggs and vanilla. Stir.
- Add salt and baking soda. Stir.
- Add flour. Stir.
- Fold in Ghiradelli chocolate chips.
- Place on thick cookie sheet and bake for 12-13 minutes.
– Tim Hudson
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:
- Preheat oven to 350 degrees.
- Combine ingredients and mix well.
- Spread on split English muffins. Cut each muffin into six pie-shaped pieces.
- Bake on cookie sheet for 15 minutes until brown and bubbly – or freeze and bake later.
– Lesli Mitchell
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)
