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Recipes
Apple Dumplings
By Bonne1
Preheat the oven to 350 degrees F (175 degrees C)
- 2 large Granny Smith apples, peeled and cored
- 2 (10 ounce) cans refrigerated crescent roll dough
- 1 cup butter
- 1 1/2 cups white sugar
- 1 teaspoon ground cinnamon
- 1 (12 fluid ounce) can or bottle Mountain Dew ™
Peanut Butter Balls IV
By Bonne1
Combine the butter, peanut butter, confectioners' sugar, vanilla and maple flavoring
- 1/4 cup butter
- 1 1/2 cups peanut butter
- 4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 teaspoon maple flavored extract
- 2 cups semisweet chocolate chips
Buttermilk Strawberry Shortcake
By Bonne1
Preheat the oven to 425 degrees F (220 degrees C)
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/3 cup white sugar
- 1 1/2 teaspoons salt
- 3/4 cup chilled unsalted butter, cut into small pieces
- 1 cup buttermilk
- 2 tablespoons heavy cream
- 1/4 cup turbinado sugar
- 8 cups sliced fresh strawberries
- 1/4 cup white sugar
- 1 tablespoon lemon juice
Never Fail Sugar Cookies
By Bonne1
You can use as much flour as you want when rolling out and they will still turn our great
- 3 c flour
- salt
- 2 t baking powder
- 1 c butter
- 1 t vanilla
- 1 t lemon
- 2 eggs
- 4 T milk
- 1 c sugar
Granny's Banana Bread
By Bonne1
"My Great-Grandma used to make this for us whenever we would spend the night at her cabin in Paris, Arkansas
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup white sugar
- 2 eggs
- 1/3 cup unsweetened applesauce
- 4 ripe bananas, mashed
- 1 tablespoon vanilla extract
- 1 cup raisins (optional)
- 1 cup chopped walnuts (optional)
No-Knead Artisan Style Bread
By Bonne1
Combine the flour, yeast, and salt in a large bowl and mix to combine
- 3 cups all-purpose flour
- 1 teaspoon active dry yeast
- 2 teaspoons salt
- 1 2/3 cups warm water (110 degrees F/45 degrees C)
- 1 teaspoon chopped fresh rosemary (optional)
- 1 teaspoon chopped fresh thyme (optional)
- 1 teaspoon chopped fresh sage (optional)
Chicken Pot Pie
By Bonne1
Boil or steam the chicken breasts until done
- 4 skinless, boneless chicken breast halves
- 1 (10.75 ounce) can condensed cream of chicken soup
- 2 (15 ounce) cans mixed vegetables, drained
- 1 recipe pastry for a 9 inch double crust pie
Copycat Panera® Broccoli Cheddar Soup
By Bonne1
Melt 1 tablespoon butter in a skillet over medium-high heat
- 1 tablespoon butter
- 1/2 onion, chopped
- 1/4 cup melted butter
- 1/4 cup flour
- 2 cups milk
- 2 cups chicken stock
- 1 1/2 cups coarsely chopped broccoli florets
- 1 cup matchstick-cut carrots
- 1 stalk celery, thinly sliced
- 2 1/2 cups shredded sharp Cheddar cheese
- salt and ground black pepper to taste
Sausage Skillet Dinner
By Bonne1
In a large skillet, saute sausage in butter for 3 minutes
- 3/4 pound smoked sausage, cut into 1-inch pieces
- 2 tablespoons butter
- 2 cups refrigerated red potato wedges
- 1 medium onion, cut into wedges
- 1 medium apple, cut into wedges
- 1/4 cup cider vinegar
- 3 tablespoons sugar
- 1/2 teaspoon caraway seeds
- 2 tablespoons minced fresh parsley
Slow Cooked Meatloaf
By Bonne1
Cut four 20-in. x 3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel
- 1 cup soft bread crumbs
- 1-1/2 cups spaghetti sauce, divided
- 1 egg, lightly beaten
- 2 tablespoons dried minced onion
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon pepper
- 2 pounds lean ground beef (90% lean)