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Recipes
Turkey Pot Pie
By clawson
Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate
- 1 1
- box Pillsbury™ refrigerated pie crusts, softened as directed on box SAVE $
- Filling
- 1/3 1/3
- cup butter or margarine
- 1/3 1/3
- cup chopped onion SAVE $
- 1/3 1/3
- cup all-purpose flour
- 1/2 1/2
- teaspoon salt
- 1/4 1/4
- teaspoon pepper SAVE $
- 1 1
- can (14 oz) chicken broth
- 1/2 1/2
- cup milk SAVE $
- 2 1/2 2 1/2
- cups shredded cooked turkey
- 2 2
- cups frozen mixed vegetables, thawed
Carbquick Yeast rolls
By clawson
Combine ingredients Let rise 20 minutes Bake at 300 for 20 minutes Serving Size: Makes 8 1-ounce rolls Nutritiona...
- 1 3/4 c Carbquik
- 1/2 c water
- 1/8 oz baker's yeast
- 1 tbsp Splenda
Marbled Red Velvet Cheesecake Brownies
By clawson
Preheat oven to 350F. Coat a 13 x 18 jelly roll pan with cooking spray
- ounce) packages cream cheese, softened3/4 cup granulated sugar2 eggs2 teaspoons vanilla extract
Sweet Potato Pie Cupcakes
By clawson
DIRECTIONS Preheat oven to 350° and line a muffin tin with 12 cupcake liners
- FOR THE CUPCAKES
- 1 box yellow cake mix
- 1 15-oz. can sweet potato puree
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- FOR THE GRAHAM CRACKER CRUST
- 1 c. crushed graham crackers
- 1/4 c. (1/2 stick) unsalted butter, melted
- 2 tsp. sugar
- pinch of kosher salt
- FOR THE MARSHMALLOW FROSTING
- 1 c. (2 sticks) unsalted butter, softened
- 7 1/2 oz. (1 containter) Marshmallow Fluff
- 1 1/2 c. powdered sugar
- 1 tsp. pure vanilla extract
- pinch of kosher salt
- Chopped toasted pecans, for garnish
- Cinnamon sugar, for garnish
Pecan Cobbler - Dump Cake
By clawson
Author: Paula Jones Prep time: 5 mins Cook time: 30 mins Total time: 35 mins Serves: 8 servings This decadent ...
- 6 tablespoon butter (no substitutions)
- 1 cup pecans
- 1 and 1/2 cup self-rising flour
- 1 and 1/2 cup granulated sugar
- 2/3 cup milk
- 1 teaspoon vanilla
- 1 and 1/2 cup packed light brown sugar
- 1 and 1/2 cup hot water
Pumpkin-Butterscotch Gingerbread Trifle Recipe
By clawson
In a large bowl, combine the cake mix, water and egg, beat on low speed for 30 seconds
- 1 package (14-1/2 ounces) gingerbread cake mix
- 1-1/4 cups water
- 1 egg
- 4 cups cold fat-free milk
- 4 packages (1 ounce each) sugar-free instant butterscotch pudding mix
- 1 can (15 ounces) solid-pack pumpkin
- 1 teaspoon ground cinnamon
- 1/4 teaspoon each ground ginger, nutmeg and allspice
- 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed
Slow Cooker Corned Beef and Cabbage
By clawson
Directions In a 6 quart crock pot, combine the water, vinegar, splenda, pepper, and onions, mixing well
- 4 cups Hot Water
- 2 tbsp Cider Vinegar
- 2 tbsp Splenda
- 1/2 tsp Pepper — Freshly Ground
- 1 Large Onion — Cut Into Wedges
- 3 lb Corned Beef — 1.5kg With Spices
- 1 Cabbage Cored And Cut into 10 Wedges
Pumpkin Cheesecake Fries
By clawson
In a medium bowl, whisk together pumpkin pie filling and cream cheese until smooth
- 1/3 c. pumpkin pie filling
- 1/3 c. cream cheese, softened
- 12 slices soft white bread, crusts removed
- 6 tbsp. butter, divided
- 1 c. cinnamon sugar
- Caramel, warmed (for serving)
Pearl's Cobbler
By clawson
This cobbler is super easy to make and is also delicious! Use any fruit you desire and serve with vanilla ice cream
- 1/2 cup sugar
- 1/2 cup milk
- 1/2 cup flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 cups fruit
Royal Blue Velvet Cake
By clawson
1 Heat oven to 325°F. Grease and lightly flour bottoms and sides of three 8-inch round cake pans, or spray with ba...
- 1 box Betty Crocker™ SuperMoist™ white cake mix
- 1 1/4 cups buttermilk
- 1/3 cup vegetable oil
- 3 eggs
- 1 tablespoon unsweetened baking cocoa
- 2 teaspoons royal blue paste food color
- 1 toothpickful violet paste food color
- Use old fashioned red velvet icing with this also