Category Archives: FAVORITE

Beef and broccoli with butternut squash shallots and onions

Broccoli B nut squash Roasted- use half Shallots Onions Package of b broccoli seasoning prepared as directed In a skillet or wok Cook meat- Cook veggies Combine with all sauce Serve Over brown rice

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Not your mama’s banana pudding paula dean

Ingredients 2 bags Pepperidge Farm Chessmen cookies 6 to 8 bananas, sliced 2 cups milk 1 (5-ounce) box instant French vanilla pudding 1 (8-ounce) package cream cheese, softened 1 (14-ounce) can sweetened condensed milk 1 (12-ounce) container frozen whipped topping … Continue reading

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Summer Vegetable Salad

2 cups fresh green beans 3 carrots, peeled and cut into 2” long sticks ½ red onion (thinly sliced) ½ cup black olives, pits removed 1 seedless cucumber, thinly sliced 1 pint cherry tomatoes For the marinade: 1/3 cup extra … Continue reading

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Spinach Dip

2 blocks 8oz cream cheese 1 SMALL chopped onion (or some frozen chopped onions) 2 cans chopped artichoke hearts 2 cans Rotel 8oz shredded mont. jack cheese 4oz shredded parmesan 2 10oz packages chopped, frozen spinach– THAWED 2 t cumin 2 … Continue reading

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Bread Pudding, FPH

Bread Pudding with Anglaise   Bread Pudding: 1 loaf cinnamon raisin bread, cut into 1 inch squares 1 stick butter, melted 6 eggs 4 c. milk 1 c. sugar 1 t vanilla 1.5 t cinnamon   Creme Anglaise Sauce: 1 … Continue reading

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Marinated Tomatoes

cooking light Salad: 3 ripe tomatoes, cut into 1/4-inch-thick slices (about 2 pounds) 1 Vidalia or other sweet onion, thinly sliced and separated into rings 1/4 teaspoon salt 1 tablespoon thinly sliced fresh basil 2 teaspoons chopped fresh chives Vinaigrette: … Continue reading

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Walnut and Rosemary Fried Chicken

cooking Light Ingredients 1/4 cup low-fat buttermilk 2 tablespoons Dijon mustard 4 (6-ounce) chicken cutlets 1/3 cup panko (Japanese breadcrumbs) 1/3 cup finely chopped walnuts 2 tablespoons grated fresh Parmigiano-Reggiano cheese 3/4 teaspoon minced fresh rosemary 1/4 teaspoon kosher salt … Continue reading

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