Cheddar Broccoli SoupServes 41 Small Onion, Chopped2 Garlic Cloves, Minced2 Tablespoons Butter2 Tablespoons All-Purpose Flour1 Can (14.5 Ounces) Frozen Chopped Broccoli1 Teaspoon Ground Mustard1 Teaspoon Worcestershire Sauce� Teaspoon Ground Nutmeg1 Cup (4 Ounces) Shredded Cheddar CheeseIn a large saucepan, saute onion and garlic in butter until tender.  Stir in flour until blended.  Gradually stir in broth; bring to a boil.  Cook and stir for 2 minutes.Stir in the milk, broccoli … [Read more...]

Chicken Fruit SaladMakes 2? Cup Plain Reduced-Fat Yogurt2 Tablespoons Reduced-Fat Mayonnaise or Salad Dressing1 Cup Cubed Cooked Chicken Breast? Cup Seedless Green Grapes1 Large Peach, Chopped (3/4 Cup)1 Medium Stalk Celery, Diced (1/2 Cup)1 Teaspoon Chopped Fresh or � Teaspoon Dried Mint LeavesIn medium bowl, mix yogurt and mayonnaise until smooth.  Stir in remaining ingredients.Cover; refrigerate at least 30 minutes until chilled.Tip:Make it special by placing Bib lettuce leaves in th … [Read more...]

Who says it's too cold out for ice cream?  I know that I eat more ice cream during winter - I have no idea why!  :)  This is a delicious recipe that I have tried out myself.  I definitely recommend it!Cherry Chocolate FloatsYield: 7 Servings1 Cup Water� Cup Sugar2 Cups Carbonated Water, Chilled3 Tablespoons Maraschino Cherry JuiceChocolate Syrup14 Scoops Chocolate Ice CreamWhipped Cream in a Can7 Maraschino CherriesIn a large saucepan, bring water and sugar to a boil … [Read more...]

Barbecue Pork and Penne SkilletServes 81 Package (16 Ounces) Penne Pasta1 Cup Chopped Sweet Red Pepper� Cup Chopped Onion1 Tablespoon Butter1 Tablespoon Olive Oil3 Garlic Cloves, Minced1 Carton (18 Ounces) Refrigerated Fully Cooked Barbecued Shredded Pork1 Can (14.5 Ounces) Diced Tomatoes with Mild Green Chilies, Undrained� Cup Beef Broth1 Teaspoon Ground Cumin1 Teaspoon Pepper� Teaspoon Salt1 � Cups Shredded Cheddar Cheese� Cup Chopped Green OnionsCook pasta according to package direct … [Read more...]

Easy Yeast RollsMakes 4 Dozen2 Packages (1/4 Ounce Each) Active Dry Yeast2 Cups Warm Water (110�F to 115�F)� Cup Sugar1 Egg� Cup Canola Oil2 Teaspoons Salt6 to 6 � Cups All-Purpose FlourIn a large bowl, dissolve yeast in warm water.  Add the sugar, egg, oil, salt and 4 cups flour.  Beat until smooth. Stir in enough remaining flour to form a firm dough.Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.  Place in a greased bowl, turning once to g … [Read more...]

Coffee Cake MuffinsMakes 1 Dozen1 � Cups All-Purpose Flour� Cup Packed Brown Sugar2 Teaspoons Baking Powder� Teaspoon Ground Cinnamon� Teaspoon Baking Soda� Teaspoon Salt� Cup Strong Brewed Coffee? Cup Canola Oil1 Egg� Cup Apricot PreservesTOPPING:� Cup All-Purpose Flour� Cup Packed Brown Sugar� Teaspoon Ground Cinnamon3 Tablespoons Cold Butter� Cup Chopped WalnutsIn a large bowl, combine flour, brown sugar, baking powder, cinnamon, baking soda and salt.  In another bowl, comb … [Read more...]

Grandma's Oatmeal Raisin CookiesMakes 4 Dozen2 Cups Raisins, Chopped2 Cups Boiling Water� Cup Butter-Flavored Shortening1 Cup Sugar3 Eggs2 � Cups All-Purpose Flour2 Cups Old-Fashioned Oats1 � Teaspoon Baking Soda� Teaspoon Salt2 Cups Chopped WalnutsPlace raisins in a small bowl.  Cover with boiling water; let stand for 5 minutes.  Drain and set aside.In a large bowl, cream shortening and sugar until light and fluffy.  Beat in eggs.  Combine the flour, oats, baking soda … [Read more...]

Tangy Potato SaladMakes 13 Servings4 Pounds Red Potatoes, Cubed3 Tablespoons Plus 2/3 Cup White Wine Vinegar, Divided8 Hard-Cooked Eggs, Sliced6 Radishes, Thinly Sliced� Cup Minced Chives1 Cup Buttermilk� Cup Mayonnaise2 Tablespoons Prepared Mustard1 Tablespoon Dried Minced Onion1 Tablespoon Dill Weed� Teaspoon Salt� Teaspoon PepperPlace potatoes in a Dutch oven; cover with water.  Bring to a boil.  Reduce heat; cover and cook for 10-15 minutes or until tender.  Dr … [Read more...]