Preheat oven to 350F. Spray cooking spray in a 9-by-13-inch glass baking dish. Place raw chicken in pan, and set aside. Mix remaining ingredients in…
Devil’s Lake Potatoes
Divide potato quarters, butter, onion and garlic equally and place in the center of four pieces of heavy-duty aluminum foil. Wrap tightly and grill for…
Soak bread in water 2 cups in a large bowl to soften, about 15 minutes. Grind almonds as finely as possible in a food processor….
Fudgy Mint Brownies
Andes mints, those after-dinner favorites, form a chocolatey glaze on top of these fudgy brownies.
Grilled Kielbasa Kabobs
Preheat grill or broiler to high. Thread four 12-inch skewers alternating sausage and vegetables. Combine oil, mustard, lemon juice and soy sauce in a jar….
Fiesta Bean and Beef Dip
Brown meat with onion. Drain off grease. Add taco seasoning and amount of water suggested on packet. Add Rotel, beans and cheese. Heat thoroughly. Serve…
Jan’s Stuffed Eggplant
1. Heat the oven to 350 F. Cut off the stem and bottom of the eggplants, then cut them in half widthwise. Cut each half…
Nature’s Perfect Salad
A summery salad made with fresh strawberries and blueberries, drizzled with a honey-apple cider vinaigrette
Cole Slaw Dressing
Blend together mayonnaise, sugar, vinegar, and oil. Add garlic and onion powders, mustard, celery salt, pepper, lemon juice, half and half, and salt. Stir until…
Crabmeat au Gratin
Rich and creamy Crabmeat au Gratin needs only a crisp green salad and crusty bread to make a meal.