Pam Cooking

back to my Nuskin years.... 1 cube butter 1 cup sugar 1 cup buttermilk 1 Tbsp. vanilla 1 Tbsp. corn syrup 1/2 tsp. baking soda Bring first five ingredients to a boil. Add in baking soda. Boil for 10 seconds then remove from heat immediately to avoid boil over. Serve over French toast, pancakes, crepes or any other yummy breakfast item.

Soft Whole Wheat Dinner Rolls , from The Bread Lover's Bread Machine Cookbook I got the recipes via http://barefootinthekitchen.blogspot.com 2/3 cup milk 1/2 cup sour cream 1/4 cup honey 2 large eggs 4 tablespoons butter, cut into small pieces 3 cups all-purpose flour 1 cup whole wheat flour (I use white whole wheat) 1/2 cup toasted wheat germ 1 1/2 teaspoons salt 2 teaspoons SAF yeast, or 2 1/2 teaspoons bread machine yeast 1. Place all the ingredients in the pan according to the order in the manufacturer's instructions. Program for the Dough cycle; press start. 2. Grease a 9x13 inch pan. When the cycle is finished, remove dough from the machine. Turn it out onto a lightly floured surface. Divide dough in half, then roll each half into a 2 to 3 inch cylinder. With a metal dough scraper or a chef's knife, cut the cylinder into 8 equal portions. (8 equal portions makes a very generous sized roll. Sometimes I divide each cylinder into 12 portions instead.) Repeat with the sec

4 1/2 corn bread  7 cups white bread crumbs 1 1/2 c. onions 1 1/2 c. celery 1/2 c butter 1/2 c/ chicken broth. Add more broth (like at least 2 cups if not going in the turkey.)  2020...I added 3 cups and it was not enough....next year maybe 4.  And definately baked covered! 1/2 tsp. pepper 1/2 tsp. thyme 1 tsp. sage 1 1/2 tsp. salt 1/3 fresh parsley or 2 tbs. dry cut celery and onion and butter. Saute, add to breads and spices. Stop now, don't add chicken broth until day you cook. Unless going in the turkey, bake covered 45 minutes at 325.

6 large sweet potatoes 1/2 cup butter 2 cups white sugar 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 tablespoon vanilla extract Stick in a crock pot for 8 hours on low. Eat as is, or Dump in oven proof dish and add marshmellows.

Grandpa Ed Brown’s Yams Cut up about 4-6 yams in 2 inch slices Boil until done but still very firm and not at all soggy because they cook for 2-3 hours more in the syrup. Maybe I should say par-boil, but it is a little more than par-boiled. Cool so you can peel off the skin with a knife and put them in a dish which has been sprayed with cooking oil. Syrup: 1 cube butter 1 + cup brown sugar 1/3 cup Karo light corn syrup Dash salt Micro the above until hot and stir well. I am guessing at the measurements because I never measure the brown sugar. You want it to look like thick caramel sause. Add: ½ teaspoon vanilla Pour over the potatoes. Bake at 275° for 2 ½- 4 hours basting every once and a while. The potatoes absorb the syrup and turn dark golden brown. I used canned yams for Thanksgiving at your Grandma’s the last time and I was not happy with the results, but that is a fast way to save time. You drain the yams well, and use those just the same as fresh Yams. There is a difference betw

' http://annies-eats.com Printer-Friendly Version Ingredients: 2 cups frozen corn, thawed 1 (15 oz.) can black beans, rinsed and drained 1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry 2 cups shredded Mexican cheese blend 1 (4 oz.) can diced green chiles, drained 4 green onions, chopped 1 tsp. ground cumin ½ tsp. chili powder 1 tsp. salt ½ tsp. pepper ¼ tsp. cayenne pepper 1 package egg roll wrappers (about 24 total) Directions: In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water or beaten egg and lightly brush on the edges of the free c